Greek Salad Feta Chickpeas (Ready-to-Print Version)
Crisp vegetables, tangy feta, chickpeas, and vibrant dressing create a refreshing Greek-inspired dish.
# What You’ll Need:
→ Salad
01 -
1 English cucumber, cut into 1/2-inch slices and halved
02 -
1 cup cherry tomatoes, halved
03 -
1 medium green bell pepper, cut into bite-sized pieces
04 -
1/2 small red onion, thinly sliced
05 -
1 cup canned chickpeas, drained and rinsed
06 -
1/2 cup Kalamata olives, pitted and halved
07 -
1/2 cup feta cheese, crumbled
→ Dressing
08 -
1/4 cup extra virgin olive oil
09 -
2 tablespoons red wine vinegar
10 -
1 teaspoon dried oregano
11 -
1/2 teaspoon dried basil
12 -
1 teaspoon Dijon mustard
13 -
1 clove garlic, finely minced
14 -
1/2 teaspoon kosher salt
15 -
1/4 teaspoon freshly ground black pepper
# Step-by-Step Guide:
01 -
In a small jar or container with a tight-fitting lid, combine the olive oil, red wine vinegar, oregano, basil, Dijon mustard, minced garlic, salt, and black pepper. Secure the lid and shake vigorously until emulsified. Refrigerate while preparing the salad ingredients.
02 -
Place the cucumber, cherry tomatoes, bell pepper, red onion, chickpeas, and Kalamata olives in a large salad bowl. Add the crumbled feta cheese.
03 -
Drizzle the chilled dressing over the salad ingredients. Gently toss until all components are evenly coated. Serve immediately.
# Handy Tips:
01 -
For optimal texture and flavor, slice the cucumber just before serving. Store undressed salad and dressing separately if preparing ahead.
02 -
Traditional Greek salad does not include lettuce; feel free to add lettuce if desired and increase dressing accordingly.