Mediterranean Chickpea Salad with Feta and Dill
Greek chickpea salad with garbanzo beans, cucumber, cherry tomatoes, red onion, feta, and fresh dill tossed in a tangy Greek dressing.
September 2025 update: I first shared this recipe for Mediterranean Chickpea Salad back in April of 2024. It really is one of my favorites. In this update, I freshened up the content, made things a bit easier to read and added a little more details around how to make it. I hope this becomes one of your favorites too.
👩🍳 Fueling Up with Greek Chickpea Salad
I used to run a lot, and I really loved it. Eventually, I blew out my knee and had to take a long break. The cartilage was worn down, and even after physical therapy and strengthening, running just isn’t pain-free for me anymore.
Back then, fueling my body mattered just as much as the miles I put in. This salad was one of my go-to meals, and I made it every other week for years. It’s loaded with healthy carbs and plenty of fiber, so it keeps you full and gives your body steady energy.
This Greek chickpea salad is everything I love about a Mediterranean dish: fresh, colorful, and full of flavor. It starts with hearty garbanzo beans and gets loaded with juicy cherry tomatoes, crisp cucumber, red onion, creamy feta, and a sprinkle of fresh dill. Toss it all in a tangy Greek dressing and you’ve got a salad that’s just as good for lunch as it is on the side of grilled chicken or fish. It’s packed with fiber and protein, making it filling and nourishing while still tasting light and refreshing.
🛒 Mediterranean Chickpea Salad Ingredients
🥣 How to Make Mediterranean Chickpea Salad
Start by preparing the garbanzo beans. If you’re using dried beans, soak them according to the package directions and cook until tender. Once they’re ready, measure out about 4 cups and let them cool completely before adding them to your salad. If you’d rather keep it simple, drain and rinse canned garbanzo beans until the water runs clear.
While the beans are cooling, prep your vegetables. Slice the cherry tomatoes in half to release their juices, chop the cucumber into bite-sized pieces, and thinly slice the red onion. The onion adds a little bite, so slice it very thin so it blends nicely into the salad instead of overwhelming it.
Add the garbanzo beans, tomatoes, cucumber, onion, feta crumbles, and fresh dill to a large mixing bowl. Give everything a gentle toss so the ingredients are evenly combined without smashing the beans.
Pour the Greek dressing over the mixture and stir until every ingredient is coated. For the best flavor, cover the bowl and place it in the refrigerator for at least 1 to 2 hours. This rest time allows the beans to soak up the dressing and the dill to perfume the whole salad.
Before serving, give the salad one last stir and taste for seasoning. You can always add a little more dressing or an extra sprinkle of feta or dill if you like it extra bold. Serve chilled as a side dish or a light main course.
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Greek Chickpea Salad
Ingredients
- 4 cups garbanzo beans (about 1 pound soaked or canned drained)
- 2 cups cherry tomatoes (cut in half)
- ¼ cup kalamata olives
- 1 english cucumber (chopped)
- ½ medium red onion (sliced thin)
- 6 ounces feta cheese crumbles
- ¼ cup fresh dill (chopped)
- 1½ cups Greek dressing
Instructions
- Prepare 2 cups dried garbanzo beans according to package directions (preferred method), or use 1-15 oz can of garbanzo beans (drained and rinsed).
- Assemble salad by adding 4 cups garbanzo beans, 2 cups cherry tomatoes, 1 english cucumber, ½ medium red onion, 6 ounces feta cheese crumbles and ¼ cup fresh dill to a large bowl. Stir to combine.
Notes
Storage
Nutrition
FAQs
Will the feta hold up if I make this ahead?
Feta keeps its shape pretty well, but if you’re prepping more than two days in advance, you can stir it in right before serving for the freshest texture.
Can I use this as a wrap filling?
Yes! Scoop the salad into pita bread or a wrap for an easy handheld lunch.
Serving Suggestions For Greek Chickpea Salad
This Greek chickpea salad works in so many ways. Serve it as a light lunch on its own, or pair it with grilled chicken, shrimp, or salmon to make it a heartier dinner. It’s also a great side dish for anything off the grill, from burgers to kabobs, since the fresh flavors balance out smoky, savory mains.
For a fun twist, scoop it into pita bread or wraps for a quick handheld meal. You can even spoon it over a bed of greens for extra crunch, or add a scoop alongside hummus, tzatziki, and warm pita for a simple mezze-style spread.
More Mediterranean Recipes
If you love fresh, vibrant flavors, these Mediterranean-inspired dishes will give you plenty of new ideas to try.
The Caesar Pesto Chicken Pita is a refreshing summer sandwich loaded with crisp lettuce, cucumbers, and tomatoes, all tied together with tangy Caesar dressing. For something lighter but just as bold, the Lemon Garlic Baked Salmon is zesty, herby, and finished with a creamy yogurt sauce that makes it shine.
When you’re craving pasta, the Mediterranean Pasta Salad with Lemon-Oregano Vinaigrette is packed with kale, feta, and crunchy veggies, while the Sun-Dried Tomato Pesto Fettuccine combines juicy chicken, fresh herbs, and a bold Sun-Dried Tomato Pesto sauce for an easy but impressive dinner.
One-pan meals also shine here, like the Mediterranean Chicken and Orzo or Mediterranean Chicken in Pesto Asiago Sauce—both hearty, flavorful, and simple enough for weeknights. If bread is your love language, try the Mediterranean Olive and Feta Bread or Pan Toasted Sun-Dried Tomato Sourdough for a savory snack or side.
For more ways to use sun-dried tomatoes, the Sun-Dried Tomato Pesto is a rich, tangy twist on the classic, and you can even make your own Sun-Dried Tomatoes at home to enjoy the taste of summer year-round. And if pizza night is calling, the Mediterranean Chicken Pizza with olives, feta, and fresh herbs is always a hit.