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A white bowl filled with Mediterranean Garbanzo Bean Salad
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5 from 2 votes

Greek Chickpea Salad

This Chickpea Salad is loaded with crisp cucumbers, juicy tomatoes, tasty onions, Kalamata olives, green bell peppers and creamy Feta cheese. Tossed in a simple Greek Salad Dressing, this Mediterranean Chickpea Salad is fresh and super easy to make.
Course Lunch, Salad
Cuisine Mediterranean
Keyword Chickpea Salad, Garbanzo Bean Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 121kcal


  • 1 (15 ounces) can chickpeas (garbanzo beans), drained
  • 1 cucumber, unpeeled large-diced *see notes
  • 1 pint cherry or grape tomatoes, halved
  • 1 green bell pepper, seeded and large-diced
  • 1/3 cup red onion, diced *see notes
  • 1/2 cup Kalamata olives, pitted and cut in half
  • 4-6 ounces Feta cheese
  • 1 recipe Greek Salad Dressing


  • Place all the ingredients, except the salad dressing in a large bowl.
  • Drizzle the vinaigrette over the salad and toss. Serve.


  • Seedless cucumbers (English/hothouse) have thin skin and can be left unpeeled. 
  • Usually I can only find huge red onions at the market. I usually use 1/4 of an onion for this recipe (in case you don't want to measure.
  • I buy feta cheese whole (usually 4-5 ounces container) and crumble it myself. I enjoy big crumbles for this salad.
  • You can store the salad covered in the refrigerator up to 3-4 days.


Calories: 121kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 396mg | Potassium: 304mg | Fiber: 1g | Sugar: 4g | Vitamin A: 635IU | Vitamin C: 36mg | Calcium: 120mg | Iron: 0.9mg