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Greek Chickpea Salad

Prep Time 20 minutes
Author Planted and Picked



  • 1 398 ml can chickpeas
  • ¼ cup celery, diced
  • ½ cup sweet pepper, diced
  • ¼ cup red onion, diced
  • ¼ cup sundired tomatoes, diced
  • ¼ cup fresh parsley, chopped
  • ¼ cup kalamata olives, chopped


  • 1 tbsp tahini
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • ¼ tsp salt
  • pepper to taste


  • Drain and rinse canned chickpeas. Place in a large bowl. If you are using fresh chickpeas, place about 1½ cups in a large bowl.
  • Dice celery, sweet pepper, onion, sundried tomato, olives and parsley. Add to the bowl with the chickpeas.
  • In another bowl, mix the dressing ingredients together. Pour the dressing over the chickpea mixture and stir to combine.
  • Place the salad in a glass storage dish and store in the refridgerator. The flavours will blend more with time. Use within about 5 days of preparing.