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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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 Dinner at the Zoo

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.

Video

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%