Greek Salad with Chickpeas and Heirloom Tomatoes

Course: Salads
Difficulty: Easy
Pulse Type: Chickpeas
Specialty Diet: Gluten Free, Vegetarian
Occasion: Mediterranean Diet, Summer Salads
Nutrition: 1/2 cup serving, 300 calories or less, 500 calories or less, 7g+ fiber, 7g+ protein
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings


  • 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


  1. In a small bowl, mix the olive oil, vinegar, salt, black pepper, onions and garlic together. Let it sit for 10 to 15 minutes.
  2. Slice the tomatoes into wedges. If you are using grape or cherry tomatoes, slice them in half.
  3. 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.