Greek Salad with Chickpeas, Tomatoes, Cucumbers & Feta

Greek salad with chickpeas, tomatoes and feta cheese. Top view. Grey background.

5 from 2 votes

This Greek salad with chickpeas, tomatoes, cucumbers and feta is an evolution of the classic Greek salad, with the addition of chickpeas, which make it more substantial. It’s a great Mediterranean diet recipe and an easy dish for lunch or dinner.

SERVES 4

Ingredients

1 ½ cups cooked chickpeas good-quality canned are fine
2 firm ripe tomatoes, such as beefsteaks
1 medium red onion
1 crisp cucumber preferably organic
⅔ cup crumbled Greek feta
1 - 2 teaspoons dried Greek oregano
½ cup extra virgin Greek olive oil
2 tablespoons fresh strained lemon juice
Sea salt to taste

Instructions

Drain and rinse the chickpeas in a colander and transfer to a mixing bowl.
Core and cut the tomatoes into wedges or chunks. Trim the cucumber, cut in half lengthwise and then cut into ¼-inch-thick slices. Peel, halve and slice the onions.
Add the tomatoes, cucumber slices and onion to the bowl with the chickpeas. Toss in the feta, oregano, olive oil, lemon juice and sea salt to taste and serve.