Greek Chickpea Salad

Course Appetizers / Snacks, Salads
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegetarian
Occasion Summer Salads
Nutrition 1/2 cup serving
Category Meal Prep Recipes
Prep Time 8 hours
Cook Time 30 minutes
Total Time 8 hours 30 minutes
Servings 4 servings


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:

  1. Sort dry beans and remove any pebbles or overly dried beans.
  2. 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.
  3. Drain soaking water and rinse beans.
  4. 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.
  5. 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.
  6. Remove the bay leaf and garlic cloves. Season the beans generously with salt to your liking.

Greek Chickpea Salad:

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