Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegetarian
Occasion Summer Salads
Nutrition 1/2 cup serving
Recipe Contributed By Uproot Kitchen

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Greek Chickpea Salad

Prep Time 8 hours
Cook Time 30 minutes


Chickpeas From Scratch:

  • 1 lb chickpeas, dried
  • 10 cups water
  • 1 bay leaf
  • 2 cloves garlic, peeled
  • red pepper flakes, optional
  • salt, to taste

Greek Chickpea Salad:

  • 2 cups chickpeas, cooked
  • 1 large cucumber, diced
  • 1/3 cup onion, red; thinly diced
  • 1/3 cup parsley, fresh; chopped
  • 1/4 cup sun dried tomatoes, drained if in oil and diced
  • 1/4 cup olives, kalamata; diced
  • 6 cups arugula, for serving

Greek Chickpea Salad Dressing:

  • 1/4 cup olive oil, extra virgin
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1/2 tsp oregano, dried


Chickpeas From Scratch:

  • Sort dry beans and remove any pebbles or overly dried beans.
  • Cover chickpeas with water and soak for 8 hours or overnight. Alternatively, to quick soak the beans, cover them with water and bring to a boil and then turn off the heat and cover beans for an hour to soften.
  • Drain soaking water and rinse beans.
  • In a large pot, cover the soaked beans with fresh water and bring to a boil over high heat. Add in a bay leaf and whole garlic cloves to flavor the beans. If desired, add a sprinkle of red pepper flakes for some heat.
  • Reduce the heat to medium-low and simmer the beans, partially covered, for 30-45 minutes, skimming off any foam that rises as they cook. The time will be longer if you're using older dried beans or live at higher altitude. Sample a few beans to check doneness before turning off the heat - they should be tender to the bite but not soft.
  • Remove the bay leaf and garlic cloves. Season the beans generously with salt to your liking.

Greek Chickpea Salad:

  • In a large salad bowl, combine dressing ingredients.
  • Prep all ingredients that need to be diced and chopped.
  • Toss salad ingredients together in the salad bowl with the dressing. Refrigerate 10 minutes to allow the flavors to meld before serving.
  • Serve over fresh arugula, if desired.