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.


Greek Chickpea Salad – Rivithia

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


  • 2 cups cooked chickpeas
  • 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


  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.

If you don’t have time to make the chickpeas from scratch, simply use organic canned chickpeas and rinse before adding to the salad.


For the Technique for Cooking Fresh Chickpeas.

© 2010 – 2023, Mary Papoulias-Platis. All rights reserved.

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