Greek-Inspired Chickpea Salad

It's summertime, and that means time for salads! This Greek-Inspired Chickpea Salad is perfect for a light meal. It can be made in under 30 minutes, and it's packed with flavor and healthy ingredients. The Mediterranean diet is known for its many health benefits, and this salad is a great way to get some of those benefits. Chickpeas are a great source of protein, pistachios are a good source of fiber and magnesium, and mint has anti-inflammatory properties. So dig in and enjoy!

Table of Contents

This salad is satisfying in so many ways. It delivers in flavor, with simple and fresh ingredients that come together in a delicious way. It manages to put a California spin on a classic Greek salad, making it, in my opinion at least, even better; the combination of creamy feta and avocado, and a refreshing bit from the mint leaves, ending with a nice crunch from the pistachios. 

The plant-based feta from Violife in this salad elevates if from great to incredibly delicious; feta -- dairy or non-dairy -- does that! 

The presentation itself is a beautiful mix of ingredients, an organized chaos in a bowl if you will.  This salad speaks to each of us, at different moments, transporting us somewhere in Greece. The initial plating, ordered and with each ingredient clearly in its place, satisfies the need for an organization that one of us has. 

Inspired by the Mediterranean

This Greek-Inspired Chickpea Salad is a perfect Meze accompanied by perfectly marinated kebabs or enjoyed as a meal in itself. I love this Greek-inspired Chickpea Salad Chickpeas as a main primarily because they’re nutritional powerhouses; high in protein, folate, iron, and fiber, they are a filling and inexpensive way to pack in the good stuff.  Although I like to cook with dried beans whenever possible (and encourage you to do the same, but won’t judge you if you don’t), you can certainly substitute canned chickpeas in a pinch.

Healthy benefits to love

As we all know, the Mediterranean diet is one of the healthiest diets in the world. It is rich in healthy fats, fresh fruits and vegetables, whole grains, and lean protein. This diet has been shown to improve heart health, reduce the risk of chronic diseases such as cancer and diabetes, and promote weight loss.

One of the key components of the Mediterranean diet is chickpeas. Chickpeas are a great source of fiber, protein, vitamins, and minerals. They have been shown to help lower cholesterol levels, improve blood sugar control, and reduce inflammation. Chickpeas are also a good source of antioxidants, protecting against cell damage and reducing the risk of chronic diseases.

Another key component of the Mediterranean diet is pistachios. Pistachios are a good source of healthy fats, protein, fiber, and antioxidants. They have been shown to improve heart health, reduce the risk of stroke, and promote weight loss. Pistachios are also a good source of magnesium, which is important for bone health.

Mint is another key ingredient in the Mediterranean diet. Mint has been shown to improve digestion, relieve nausea, and help to reduce inflammation. Mint is also a good source of antioxidants and can help protect against cell damage.

The Mediterranean diet is a delicious and healthy way to eat. You can enjoy all the benefits this diet offers by including these three key ingredients, not to mention extra virgin olive oil that the recipe includes.

Greek-Inspired Chickpea Salad Recipe

Makes 6 servings

Gluten-Free, Dairy-Free, Plant-Based, Vegan

What You’ll Need 

1 cup of cooked quinoa
2 diced cucumbers
2 cups of cooked chickpeas, rinsed and drained
1/4 cup of red onion, minced
1/2 cup cherry tomatoes, sliced
2 tablespoons of chopped fresh parsley
1 tablespoon of chopped fresh mint
1/2 cup of crumbled feta cheese* 
1/2 cup of shelled pistachios
1 medium avocado, cubed
Juice of 1 lemon
2 tbsp EVOO
1 tbsp red wine vinegar
Pink salt, to taste
Ground black pepper, to taste

What You’ll Need To Know

Bring 2 cups of water to a boil. Add 1 cup of quinoa and reduce the heat to low. Cover and let the quinoa cook for about 20 minutes or until the water is absorbed. Be sure to stir every 5 minutes. Let the quinoa cool for at least 20 minutes until it’s room temperature.

In a large bowl, combine all ingredients, except the feta and avocado. Stir to combine.

Add in feta and avocado and delicately fold in.

Serve or put into an airtight container to save in the refrigerator.

*I used Violife Feta - it’s a plant-based feta cheese

This recipe was first published February 2020 and updated by our editors August 2022.