This recipe started as a take on a Greek salad — a real Greek salad without lettuce. But I just kept adding and swapping ingredients until it became…not a Greek salad anymore.
But this is full of dense, hearty vegetables and it holds up very well in the fridge as a meal prep option. It’s so colorful and full of flavor with olive oil, red wine vinegar, dried oregano, sumac, and more.
Chickpea Greek-ish Salad with Feta & Sumac
Ingredients
- 1 cup Feta diced
- 1 cup Cucumber diced
- 1 Beefsteak tomato diced
- 2 whole Pepperoncini sliced
- ½ Red onion thinly sliced
- 1 cup Watermelon radish diced
- ½ cup Castelvetrano olives
- 1 15oz can Chickpeas drained and rinsed
- Olive oil
- Red wine vinegar
- Dried oregano
- Ground sumac
- Salt
- Pepper
Instructions
- In a large mixing bowl, add 1 cup diced feta, 1 cup diced cucumber, 1 diced tomato, 2 sliced pepperoncini, red onion slices, 1 diced watermelon radish, 1/2 cup castelvetrano olives, and drained and rinsed chickpeas.
- Add a large drizzle of olive oil (roughly 1/3 cup) and about 2 tablespoons of red wine vinegar. Add a pinch of dried oregano and some cracked black pepper. Mix contents of the bowl thoroughly.
- Taste and add more olive oil, vinegar, or oregano as needed. Garnish with a pinch of flaky salt and a pinch of ground sumac.
