It's been a while since I shared a salad with you, so I thought I'd share one today. And with this unusually warm weather, I've been making more salads. This Greek Chickpea Salad is a tasty and filling salad, ready in a flash and perfect for lunch.
This Greek Chickpea Salad is filling and packed with flavour. We like to have this on it's own with some good crusty bread. However, it is great as a side too. So if you eat meat or fish, this would make a great accompaniment salad. It's also great for serving to a crowd, so if you're having a family gettogether or bbq this is perfect.
Greek Chickpea Salad with Spinach
This salad has all the flavours of a traditional Greek salad. Packed with cucumber, tomatoes, kalamata olives onions and of course feta. I've added some chickpeas and baby spinach to make this a complete meal. It comes with a simple dressing, it's the easiest thing to make and comes together in a flash. Serve it for lunch or dinner with some good crusty bread.
How to Make Greek Chickpea Salad:
- Whisk: Make your dressing, add the lemon juice to a bowl, add the salt and pepper into the lemon juice along with the dried oregano. Whisk these together until the salt and pepper are dissolved into the lemon juice. Next whisk in the extra virgin olive oil one tablespoon at a time. This will help your dressing emulsify, and you should have a perfect dressing.
- Build: In a large salad bowl add all the salad ingredients, except the feta. Toss everything together.
- Top: You can do this two ways, you can place the feta whole, on top of the salad. This looks great when serving at a dinner party. Or cut the feta into cubes and gently toss into the salad.
- Dress: If you are serving this salad immediately then you can add the dressing to it and serve. I like to serve the dressing separately so you can add as much or as little as you want.
What About Leftovers?
If you are planning on saving any of this Greek chickpea salad for leftovers then I recommend not adding the dressing. If you add the dressing the salad will go soggy, and nobody likes a soggy salad! So serve the dressing on the side and any leftovers can be kept in a sealed container in the fridge for a day or two.
Variations on Greek Chickpea Salad with Spinach:
- Make it vegan, ditch the dairy. You could add chopped walnuts and sunflower seeds, these are particularly good in this salad.
- Switch up the greens. I like baby spinach with this but kale or lambs lettuce works really well too. If you do use kale you may want to massage that kale before you add the remaining ingredients.
Greek Chickpea Salad with Spinach
- 80 g baby spinach
- 130 g English cucumber skin on, cut into quarters then cut into chunks
- 200 g cherry tomatoes cut into quarters
- 1 x 400 g can of cooked chickpeas drained and rinsed
- 60 g red onion (half a medium red onion) thinly sliced
- 12 pitted kalamata olives cut in half
- 150 g feta cheese
- 2 sprigs of fresh thyme optional
For the dressing
- 80 ml extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- ¼ tsp sea salt
- ¼ tsp cracked black pepper
- Make the dressing. Add the lemon juice to a bowl, whisk in the salt, pepper and oregano. Stir until the salt and pepper are dissolved. Next slowly add the olive oil, whisking all the time. Keep whisking until you have an emulsified sauce.Check the seasoning.
- Add all the salad ingredients, except the feta, to a large salad bowl and toss well.You can add the dressing now and toss the salad. Or you can serve the dressing on the side.Place the feta on the salad and serve.Serve with some good crusty bread.
- Calories are approximate and are just for the salad. The dressing is approximately 83 calories per serving based on a serving of 8.
- If you find the dressing a little on the tart side then add a teaspoon of honey or maple syrup.
- The feta is an integral part of this salad so if you can, buy the best authentic feta you can afford.
- If you have leftover dressing then transfer it to a jar with a lid and keep it in the fridge for up to a week. Give it a good shake before using.