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Chopped Greek Salad

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This recipe for chopped Greek salad is a variety of fresh vegetables with chickpeas, creamy feta cheese and olives, all tossed in a Greek lemon and herb vinaigrette. A quick and easy main course or side dish!

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Chopped Greek Salad with tomatoes, olives, cucumbers, chickpeas and feta cheese.

So let me just say – this chopped Greek salad? Is my new favorite salad – I’ve made it three times in the past week, it’s just that good, and it makes the perfect lunch for me. You will not miss the lettuce in this one at all, I promise – the toppings are the best part of a salad anyhow!

A bowl of Greek salad made with chopped vegetables.

How do you make chopped greek salad?

When I was dreaming up this Greek salad I hadn’t envisioned the chickpeas as part of the mix, that was a last minute decision at the grocery store. The chickpeas MAKE this dish, I’m so glad I added them. So you’ve got your chickpeas, cuumber, cherry tomatoes, bell pepper, red onion, kalamata olives and feta cheese, all tossed in a greek vinaigrette – salad perfection in my opinion! I prefer to use those little persian cucumbers here, although an english cucumber would also work well.

Cucumbers, chickpeas, olives, tomatoes, peppers and feta cheese in a serving bowl.

My kids call this “rainbow salad” because of all the bright colors and that’s quite a fitting name. I used a yellow bell pepper to amp up the rainbow effect, but you can really use any colored bell pepper that’s available to you. I can’t wait to make this chopped Greek salad during the summer when all of the different varieties of tomatoes are in season.

I am headed to the grocery store today and I will definitely be picking up another round of ingredients to make this salad, that’s how good it really is!

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MORE DELICIOUS SALAD RECIPES

Chopped Greek Salad Video


This recipe for chopped greek salad is a variety of fresh vegetables with chickpeas, creamy feta cheese and olives, all tossed in a greek lemon and herb vinaigrette.
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5 from 7 votes

Chopped Greek Salad

This recipe for chopped greek salad is a variety of fresh vegetables with chickpeas, creamy feta cheese and olives, all tossed in a greek lemon and herb vinaigrette.
Course Salad, Side Dish
Cuisine Greek
Keyword chopped greek salad, greek salad
Prep Time 15 minutes
Cook Time 1 minute
Total Time 15 minutes
Servings 6 servings
Calories 151kcal
Author Sara Welch

Ingredients

  • 2 cups of quartered sliced cucumber (I prefer persian or english cucumbers)
  • 1 can of chickpeas drained and rinsed
  • 1 cup of finely diced red or yellow bell pepper
  • 1 1/2 cups of halved cherry tomatoes
  • 1/4 cup minced red onion
  • 1/2 cup halved kalamata olives
  • 1/2 cup crumbled feta cheese
  • 1/4 cup of chopped parsley
  • For the dressing:
  • 1/4 cup olive oil
  • 1 teaspoon dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste

Instructions

  • For the dressing:
  • Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.
  • For the salad:
  • Place the cucumbers, chickpeas, bell pepper, cherry tomatoes, olives and onion in a large bowl, stir to combine. Add dressing to taste and toss to coat. Stir in parsley. Sprinkle the feta cheese over the top and serve.

Nutrition

Calories: 151kcal | Carbohydrates: 5g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 332mg | Potassium: 215mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11.4% | Vitamin C: 72.5% | Calcium: 8.4% | Iron: 4.5%

Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!

Comments

  1. Stephanie Sheaffer says

    March 25, 2019 at 4:32 pm


    Made this tonight to accompany simple grilled chicken breasts. This salad is wonderful! My husband asked if he could take a bowl of it to work tomorrow!!!

    Reply

  2. Fran says

    October 1, 2018 at 11:59 pm


    Took myself out to lunch last week. They served a salad similar to this on half of a toasted whole grain roll spread with ripe avocado. Will have to make this recipe and try to duplicate it at home!

    Reply

  3. Lani says

    July 25, 2018 at 9:57 am


    So I make a lot of recipes that I find on blogs/Pinterest and I never post comments BUT… this recipe is so worth it! I LOVED the salad and I LOVED the dressing so much, this is one of my top favorite recipes now! No cooking, just fresh ingredients tossed together. Hubby and I had this for dinner one night, and I had leftovers at work a few days later- still fabulous. Thanks for being awesome!

    Reply

  5. Thomas Paul says

    February 18, 2018 at 2:26 pm

    “Rainbow salad” is the perfect name for it! I love these salads, they make lunch feel so much lighter and fun. Sometimes I eat leftover salad as my dinner. Love this recipe!

    Reply

    • Sara says

      January 4, 2018 at 9:26 am

      Thanks for your note. I re-ran the nutritional calculator and came up with a similar number as before, not sure where the discrepancy is? I’ll continue to investigate!

      Reply

  7. Deb says

    February 25, 2017 at 8:46 am

    I thought your salad looked yummy….. I found lots of information about many things ….. I never have found the recipe….

    Reply

  8. Allyn says

    October 2, 2016 at 9:21 pm

    I made this wonderful salad for lunch today. Lots of chopping, but the end result was definitely worth it. :). Thanks for a great recipe. We particularly loved the vinaigrette!

    Reply

  16. Beth (OMG! Yummy) says

    February 24, 2016 at 8:11 am

    I love this spin on a greek salad. I’m a sucker for anything with lemon and oregano and anything that is chopped. It’s almost a family joke – there goes mom again ordering the CHOPPED salad!

    Reply

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