This Chopped Chickpea Greek Salad Recipe is the perfect vegetarian, gluten free light lunch or side dish! Full of chickpeas, chopped veggies, and smothered in a tangy greek yogurt and herb dressing!
The other day, I was on the creativity struggle bus.
I wasn’t feeling good about my photography. I could NOT for the life of me come up with any interesting recipe concepts and oh my gosh I literally had nothing interesting to say about any of the recipes I had previously tested.
So you know what I did?
I stopped working and just cooked for fun.
I didn’t write down a recipe. I didn’t think about if anyone else would like the recipe. And I had no plans of taking even a single photo of my creation.
And you know what?
It was SO refreshing.
And you know what?
It turned out really delicious and gave me a whole new wave of creativity.
I got off the creativity struggle bus and ended up creating this AWESOME chopped chickpea greek salad. My “cooking for fun” turned into my latest obsession.
Sometimes it’s a really good thing to take a break.
It’s not often I crave Greek or Mediterranean food – normally, I’m more about the Thai and India deliciousness – but when I do, I’m like GIMME all the Greek/Mediterranean food right NOW.
Because of this craving, and conveniently what I had in my fridge/pantry, I decided I needed to make Sheet Pan Greek Chicken (coming soon!) and I wanted to make some sort of “salad” to put on top of it.
I looked at what I had in left in my fridge/pantry after whipping up the greek chicken and that, my friends, is how chopped chickpea greek salad was born.
It started, as you can probably guess, with chickpeas.
From there, I threw in some diced red pepper, diced green pepper, and diced cucumber.
Then, I needed a sauce.
I wanted something creamy and tangy, so into another bowl I whisked together non-fat plain greek yogurt, red wine vinegar, garlic powder, dried oregano, dried basil, and salt.
Toss the sauce and the chickpea mixture together and you’ve got yourself a flavor bomb of deliciousness that I’m calling chopped chickpea greek salad.
This recipe is GREAT on its own – could be an awesome meatless light lunch or snack – but it’s seriously so so SOOOOO delicious over my sheet pan greek chicken.
Hearty, yet light. Tangy, yet creamy. PACKED with dried herbs.
I hope you’re as obsessed with this chopped chickpea greek salad as I am. 🙂
What are YOUR latest food cravings? Show Me the Yummy!
- 3 tablespoons red wine vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt plus more to taste
- 1/4 - 1/2 cup non fat plain greek yogurt
- 1 (15 oz) can chickpeas drained
- 1/2 cup diced red pepper
- 1/2 cup diced green pepper
- 1/2 cup diced cucumber
Whisk together red wine vinegar, garlic powder, oregano, basil, salt, and greek yogurt in a large bowl.
Stir in chickpeas, red pepper, green pepper, and cucumber.
Taste and re-season if necessary.
Serve and enjoy! Store leftovers in the fridge.
Nutritional information uses 1/2 cup greek yogurt.