Greek Salad With Chickpeas Recipes

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GREEK CHICKPEA SALAD



Greek Chickpea Salad image

Easy to make chickpea salad, loaded with fresh veggies and toss in with a homemade Greek dressing. Ready in just 15 minutes.

Provided by Rena

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 14

1/4 cup extra virgin olive oil
3 tbsp red wine vinegar
1-2 garlic cloves (minced)
1 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp ground pepper
1 large cucumber (halved lengthways, seeded and sliced)
12 oz cherry tomatoes (halved)
1 yellow or orange bell pepper (deseeded and diced)
½ red onion (thinly sliced)
14 oz chickpeas (one can, rinsed and drained)
10 oz pitted Kalamata olives
A bunch of parsley (finely chopped)
3.5 oz feta cheese (crumbled)

Steps:

  • In a small jar add all dressing ingredients and shake vigorously to emulsify.
  • Prep all the veggies and add them to a large salad bowl together with the chickpeas and feta cheese.
  • Drizzle with the dressing and toss to combine.
  • Enjoy!

Nutrition Facts : Calories 278 kcal, Carbohydrate 17 g, Protein 7 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 1306 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving

GREEK SALAD WITH CHICKPEAS



Greek Salad with Chickpeas image

This classic Greek salad with chickpeas can also be made into a Greek Salad Sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 10

1/2 small red onion, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 medium cucumber, peeled and cut into 1/2-inch pieces
1 cup grape tomatoes, halved
1/2 cup crumbled feta (2 ounces)
1 can (15.5 ounces) chickpeas, rinsed and drained
1/2 cup pitted Kalamata olives, roughly chopped
1/2 cup lightly packed fresh parsley leaves

Steps:

  • In a large bowl, combine onion, lemon juice, and oil and season with salt and pepper. Toss well to combine and let sit 5 minutes. Add cucumber, tomatoes, feta, chickpeas, olives, and parsley; season with salt and pepper and toss to combine. Divide among 4 bowls and serve immediately.

Nutrition Facts : Calories 306 g, Fat 16 g, Fiber 6 g, Protein 9 g

GREEK CHICKPEA SALAD WITH MELTING FETA



Greek chickpea salad with melting feta image

This easy Greek classic with red onion, cucumber and olives is made more filling with chickpeas and pan-fried feta

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 15m

Number Of Ingredients 13

1 tsp red wine vinegar
2 tsp rapeseed oil
good pinch of dried oregano or 1 tsp fresh, chopped
175g canned chickpeas , drained
1 small red onion , finely chopped
10cm/4in piece of cucumber , cut into chunks
6 pitted Kalamata olives , halved and rinsed to remove excess salt
3 tomatoes , cut into wedges
small handful mint leaves
2 tsp plain flour
½ tsp ground cumin
100g reduced-fat feta (sometimes called salad cheese), cubed
1-2 tsp rapeseed oil

Steps:

  • Mix the vinegar with the oil and oregano in a bowl. Pile in the rest of the salad ingredients, but don't toss yet.
  • Mix the flour and cumin, then toss in the feta to coat. Heat the oil in a non-stick frying pan and briefly fry the cheese, flicking the pieces over to cook on all sides. Toss the salad, pile onto plates and scatter over the cheese to serve.

Nutrition Facts : Calories 284 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium

GREEK-STYLE CHICKPEA SALAD



Greek-Style Chickpea Salad image

This is a light, healthy, and refreshing salad! I found this gem in the Cook's Illustrated "The Best Light Recipe" book and I have made it many times since. Basically you are just chopping things up and throwing them together in a bowl so even the kids can help with this one. Very tasty, and excellent served over a bed of greens and herb garlic pita chips. I've tweaked it ever so slightly. This salad can be refrigerated in an airtight container for up to 3 days. Season with additional lemon juice, salt, pepper, and oil as needed before serving. Very easy clean up, and your salad is ready in less than 20 minutes.

Provided by MelvinsWifey

Categories     Onions

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

2 (15 1/2 ounce) cans chickpeas, drained and rinsed
1/2 small red onion, minced
3/4 cup cucumber, peeled, and chopped (about 1/2 large cucumber)
1/4 cup fresh mint leaves, minced
2 ounces feta cheese, crumbled (about 1/2 cup)
1 tablespoon fresh parsley, minced
3 tablespoons lemon juice
2 tablespoons kalamata olives, pitted and minced
1 tablespoon Dijon mustard (use any variation)
1 tablespoon olive oil
1 garlic clove, minced
salt and pepper (to taste)

Steps:

  • In a large bowl, toss together chickpeas, onion, cucumber, mint, feta and parsley.
  • In a small bowl, whisk together lemon juice, olives, mustard, oil, and garlic.
  • Pour dressing into the large bowl with chickpeas and vegetables until combined.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 233.6, Fat 6.5, SaturatedFat 2, Cholesterol 8.9, Sodium 603.5, Carbohydrate 36, Fiber 6.9, Sugar 1.1, Protein 9.1

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