Greek Chickpea Salad

I made this salad for the 4th of July celebration this year, and it was a hit. The fresh mint, feta cheese and tasty dressing combined with chickpeas, crunchy cucumbers and tomatoes make for a delicious but healthy dish. This Greek Chickpea Salad is another great way to add nutritious plant-based protein to your diet!
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2 (15.5-ounce) cans chickpeas or 3 cups cooked chickpeas, drained and rinsed 1/2 cup red onion, chopped small 1 cucumber, chopped 3 medium tomatoes, diced 1/2 cup fresh mint leaves, minced 1/2 cup feta cheese, crumbled 4 tbsp fresh parsley, minced 1/3 cup kalamata olives, pitted and chopped (optional) 3 tbsp fresh lemon juice (about 1 large lemon) 1 tsp Dijon mustard 2 tbsp olive oil 1 tsp garlic, minced or pressed (or more to taste) 1 tsp raw honey or pure maple syrup salt and freshly ground black pepper


1) In a large bowl, toss chickpeas, onion, cucumber, tomatoes, mint, feta, parsley and olives.
2)  In a small bowl, whisk lemon juice, mustard, oil, garlic, and honey together.
3)  Pour dressing over the chickpea mixture, and stir gently until combined.
4)  Season with salt and pepper to taste. Enjoy!