Greek · PANTRYHOP RECIPE
Greek Chickpea Salad
15 minutes · 4 servings · vegan
This is a modern Greek-style salad built around pantry chickpeas and bright Mediterranean flavors.
Ingredients
Check you have the quantities below.
- 2 cans (15 oz / 425 g each) canned chickpeas, drained and rinsed
- 1 large cucumber, diced
- 2 cups tomatoes, diced
- 1/2 small red onion, thinly sliced
- 1/4 cup parsley, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Let’s make it
- Combine chickpeas, cucumber, tomatoes, onion, and parsley in a bowl.
- Whisk olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently.
- Serve immediately or chill for 15 minutes.
For younger kids, leave the onion out or use a smaller amount.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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