Greek chickpea salad


  • 1 (25 oz) can of chickpeas, rinsed and drained
  • 1/2 cup roasted red bell pepper, chopped
  • 1/2 cup banana peppers, roughly chopped
  • 2-3 green onions, both green and white chopped
  • 15 grape tomatoes, halved
  • 1/3 cup pitted kalamata olives, roughly chopped
  • 1 cucumber, sliced and quartered
  • 8 oz feta cheese, crumbled or cut into 1/2 inch cubes
  • 1 teaspoon dried dill (optional)

For the dressing:

  • 2 tablespoons olive oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon honey
  • Kosher salt and freshly ground black pepper, to taste


Place all salad ingredients into a large bowl and toss to combine.

In a small mason jar, mix together olive oil, white wine vinegar and honey.

Cover with lid and shake until ingredients are well combined.

Pour onto salad and toss again.

Salt and pepper to taste.

Serve immediately, or store in an airtight container in the refrigerator.

This recipe is courtesy Alison Bickel at This Homemade Life.