Looking for a quick, vibrant, and healthy salad that’s as satisfying as it is beautiful? This Chopped Greek Salad is your answer. Packed with protein-rich chickpeas, crisp vegetables, creamy feta, and a zesty vinaigrette, it’s a Mediterranean-inspired dish that works as a light lunch or a hearty side.
Why You’ll Love This Recipe
This isn’t your average Greek salad. It contains no lettuce, which makes for a yummy salad that you enjoy for days to come. It saves well in the fridge for up to 4 days, making it a great meal prep option for busy workday lunches. However, this salad is a hit at barbecues as well!
Ingredients
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1 (19 oz) can chickpeas, drained and rinsed
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1 pint cherry tomatoes, halved
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1 cucumber, diced
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200g feta cheese, crumbled
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1/3 cup red onion, finely diced
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2 tbsp fresh dill, chopped
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1/3 cup Greek feta vinaigrette
How to Make Chopped Greek Salad
In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and crumbled feta.
Sprinkle in the chopped dill.
Drizzle with the Greek feta vinaigrette.
Toss everything together until well coated. Serve immediately, or refrigerate for up to 4 days in an airtight container.
Chopped Greek Salad
Ingredients
- 1 19oz can chickpeas, drained and rinsed
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 200 grams feta, crumbled
- 1/3 cup red onion, diced
- 2 tbsp fresh dill, chopped
- 1/3 cup Greek Feta Vinaigrette (I like Renées or Kraft)
Instructions
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and crumbled feta.
- Sprinkle in the chopped dill.
- Drizzle with the Greek feta vinaigrette.
- Toss everything together until well coated. Serve immediately, or refrigerate for up to 4 days in an airtight container.
Simple, fresh, and bursting with flavour, this Chopped Greek Salad has quickly become a favourite in our home and will become a staple in your kitchen too. It’s a delicious way to get your veggies in and is a perfect option for those summer days when it’s too hot to cook.
