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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.

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
Prep Time 15 minutes
Cook Time 1 minute
Total Time 15 minutes
Servings 6 servings
Calories 151 kcal
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

  1. For the dressing:
  2. Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.
  3. For the salad:
  4. 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 Facts
Chopped Greek Salad
Amount Per Serving
Calories 151 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 332mg 14%
Potassium 215mg 6%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 2g 4%
Vitamin A 11.4%
Vitamin C 72.5%
Calcium 8.4%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.