Recipe Contributed By Healthy Nibbles and Bits

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Greek Salad with Chickpeas and Heirloom Tomatoes

Prep Time 10 minutes
Cook Time 5 minutes


  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 3/4 tsp salt, kosher
  • 1/2 tsp pepper, ground black
  • 1/3 cup onions, red; thinly sliced
  • 1 large clove garlic, minced
  • 1 1/2 lbs tomatoes
  • 3/4 cup cucumbers, persian; chopped
  • 1/4 cup olives, kalamata; pitted and sliced
  • 1/3 cup feta cheese, crumbled
  • 2 cups chickpeas, cooked
  • 1/4 cup parsley, chopped
  • 3 tbsp basil, chopped
  • 3 tbsp mint, chopped


  • In a small bowl, mix the olive oil, vinegar, salt, black pepper, onions and garlic together. Let it sit for 10 to 15 minutes.
  • Slice the tomatoes into wedges. If you are using grape or cherry tomatoes, slice them in half.
  • Add the tomatoes, cucumbers, olives, feta cheese, chickpeas and chopped herbs to a large bowl. Pour the vinaigrette on top and toss the salad to combine the ingredients together. Taste and season with more salt or pepper, if necessary.