Greek Salad with Chickpeas, Feta, and Herb Dressing Recipe
Introduction
Greek Salad is a vibrant and refreshing dish packed with crisp vegetables, briny olives, and creamy feta cheese. This easy-to-make salad features a zesty homemade dressing that perfectly balances flavors for a satisfying meal or side.
Ingredients
- 1 English cucumber (unpeeled, diced)
- 1 cup kalamata olives (black and green)
- 1 pint cherry tomatoes (halved)
- ½ small red onion (sliced)
- 1 green bell pepper (sliced)
- ½ cup pepperoncini peppers (sliced, plus a few whole ones to garnish)
- 1 (16 oz.) can chickpeas, drained and rinsed
- ¼ cup fresh parsley (roughly chopped)
- 12 oz. feta cheese (crumbled)
- 6 tablespoons avocado oil (can substitute extra-virgin olive oil)
- 3 tablespoons red wine vinegar
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic (finely minced)
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Step 1: In a small container with a lid, combine avocado oil, red wine vinegar, lemon juice, honey, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and pepper. Shake well to blend the dressing. Refrigerate while preparing the salad.
- Step 2: Prepare all salad vegetables: dice the cucumber, halve the cherry tomatoes, slice the red onion and green bell pepper, slice the pepperoncini peppers. To reduce excess moisture, place the prepared vegetables between paper towels and gently press to absorb water.
- Step 3: In a large bowl, combine the cucumber, olives, tomatoes, red onion, green bell pepper, pepperoncini, chickpeas, and chopped parsley. Add about three-quarters of the crumbled feta cheese.
- Step 4: Drizzle the chilled dressing over the salad and toss gently to coat all ingredients.
- Step 5: Transfer the salad to a serving dish, top with the remaining feta cheese and garnish with whole pepperoncini peppers as desired. Serve immediately.
Tips & Variations
- Use extra-virgin olive oil instead of avocado oil for a more traditional Greek flavor.
- Adding a splash of fresh lemon juice just before serving brightens the salad.
- For extra crunch, sprinkle toasted pine nuts or walnuts on top.
- If you prefer a dairy-free version, omit the feta or use a plant-based cheese alternative.
- Make the salad a meal by adding grilled chicken or shrimp.
Storage
Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep vegetables crisp. Leftovers can be reheated if served warm with added protein, but the salad is best enjoyed fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad components in advance and keep them refrigerated. To maintain freshness, store the dressing separately and combine just before serving.
What can I use instead of pepperoncini peppers?
If you can’t find pepperoncini peppers, mild banana peppers or pickled jalapeños work well as substitutes, adding a bit of tang and mild heat.
Print
Greek Salad with Chickpeas, Feta, and Herb Dressing Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This vibrant Greek Salad is a refreshing and wholesome dish featuring crisp cucumbers, cherry tomatoes, kalamata olives, pepperoncini, and creamy feta cheese tossed with chickpeas and fresh parsley. The salad is brought together with a zesty homemade dressing made from avocado oil, red wine vinegar, lemon juice, honey, Dijon mustard, and herbs, making it a perfect light lunch or side dish for any Mediterranean-inspired meal.
Ingredients
Salad Ingredients
- 1 English cucumber, unpeeled and diced
- 1 cup kalamata olives (black and green)
- 1 pint cherry tomatoes, halved
- ½ small red onion, sliced
- 1 green bell pepper, sliced
- ½ cup pepperoncini peppers, sliced, plus a few whole for garnish
- 1 (16 oz.) can chickpeas, drained and rinsed
- ¼ cup fresh parsley, roughly chopped
- 12 oz. feta cheese, crumbled
Dressing Ingredients
- 6 tablespoons avocado oil (can substitute extra-virgin olive oil)
- 3 tablespoons red wine vinegar
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, finely minced
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Make the Dressing: Combine the avocado oil, red wine vinegar, lemon juice, honey, Dijon mustard, garlic, dried oregano, dried basil, salt, and pepper in a small 8 oz. container with a lid. Secure the lid tightly and shake vigorously until all ingredients are well emulsified. Refrigerate the dressing to allow flavors to meld.
- Prepare the Salad Vegetables: Dice the English cucumber without peeling, halve the cherry tomatoes, slice the red onion and green bell pepper, and slice the pepperoncini peppers. To ensure the salad isn’t watery, place the cut vegetables between paper towels to absorb any excess moisture.
- Assemble the Salad: In a large mixing bowl, combine the prepared vegetables, kalamata olives, drained chickpeas, and chopped fresh parsley. Add three-quarters of the crumbled feta cheese.
- Toss with Dressing: Drizzle the refrigerated dressing over the salad ingredients. Toss gently but thoroughly to ensure everything is evenly coated with the dressing.
- Serve: Transfer the salad to a serving bowl or plate. Top with the remaining feta cheese and garnish with a few whole pepperoncini peppers for a classic presentation. Serve immediately and enjoy the bright, Mediterranean flavors.
Notes
- To keep the salad crisp, remove excess water from vegetables using paper towels before assembling.
- You can substitute extra-virgin olive oil for avocado oil if preferred.
- Store leftover dressing in an airtight container in the refrigerator for up to one week; shake well before using again.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- For added protein, consider topping with grilled chicken or shrimp.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek/Mediterranean
Keywords: Greek salad, Mediterranean salad, chickpea salad, feta cheese, healthy salad, vegetarian, no-cook salad, avocado oil dressing
