Greek Chickpea Salad – Rivithia

by Mary Papoulias-Platis

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This is the simplest Greek chickpea salad I have ever made. The cooked chickpeas are dressed with a simple vinaigrette with the addition of sliced red onions. That’s it! But make sure you use an excellent extra virgin olive oil for the dressing. You can plan ahead and use fresh chickpeas. I buy my fresh beans from Rancho Gordo, a good source for organic and heirloom fresh beans. If you don’t have time to make the chickpeas from scratch, simply use organic canned chickpeas and rinse before adding to the salad.

Why eat chickpeas?

  • Packed with nutrients
  • Keep you feeling full with protein and fiber
  • Rich in plant protein
  • Fairly low-glycemic level may support blood sugar
  • Helps in digestion
  • May help brain function
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Greek Chickpea Salad – Rivithia

Made by my mother weekly in our home. Simply the best salad ever!
Course Salad
Cuisine Greek
Keyword chickpeas, Greek, salad
Author Mary Papoulias-Platis

Ingredients

  • 2 cups cooked chickpeas, fresh or canned
  • 1/2 red onion, thinly sliced
  • 1 tablespoon finely chopped parsley
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • pinch of pepper

Instructions

  1. Place the chickpeas in a bowl. Add the sliced onion and parsley.
  2. Mix the olive oil, vinegar, salt and pepper together.
  3. Pour over the chickpeas.
  4. Toss the salad together.

Here is my Cooking Technique for Cooking Fresh Chickpeas.

Other recipes you may enjoy with Chickpeas,

Avocado Salad Stuffed with Chickpeas

Quinoa and Chickpeas with Pesto

Chickpea Soup with Kale and Barley

Stay Healthy,

© 2010 – 2026, Mary Papoulias-Platis. All rights reserved.

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Tagged as: chickpeas, Greek food, recipe, red onion, salad, Simply Greek, vegetarian

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