Sprig Originals's kitchen / No-Cook Greek Chickpea Salad with Feta and Olives
No-Cook Greek Chickpea Salad with Feta and Olives
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A cold, big-bowl Greek salad made scoopable with canned chickpeas — cucumber, ripe tomatoes, quick-pickled red onion and craggy chunks of feta in a lemon-oregano dressing. Nothing is heated at any point: 15 minutes of chopping and a short rest on the counter does all the work, and it eats like a full lunch with bread on the side.
Ingredients
Lemon-Oregano Dressing
- 1/2 small red onion, very thinly sliced
- 1 large lemon, juiced (about 3 tbsp)
- 1 tsp dried oregano
- 5 tbsp extra-virgin olive oil
- 3/4 tsp fine sea salt
Salad
- 2 cans (14 oz each) chickpeas, drained and rinsed
- 1 medium cucumber
- 2 cups cherry tomatoes
- 2/3 cup kalamata olives, pitted
- 7 oz block feta in brine
Instructions
- Slice the half red onion as thinly as you can and drop it into a small bowl. Add the lemon juice and 1/4 teaspoon of the salt, toss with your fingers, and leave it to soften and turn pink for 10 minutes while you chop everything else — this takes the raw bite out without any cooking.
- Halve the cherry tomatoes, cut the cucumber into 1/2-inch dice (peel it first only if the skin is thick or waxed), and halve the olives. Drain and rinse the chickpeas in a colander and shake them well so no rinse water dilutes the dressing.
- Finish the dressing right in the onion bowl: crush the dried oregano between your fingers as you add it, pour in the olive oil and the remaining 1/2 teaspoon salt, and whisk with a fork for 20 seconds until it looks cloudy and combined.
- Tip the chickpeas, cucumber, tomatoes and olives into a wide serving bowl, scrape over the dressing and onions, and fold gently with a rubber spatula until everything is coated.
- Lift the feta out of its brine, pat dry, and crumble it over the top in large 1-inch chunks. Fold just once or twice so the pieces stay whole, then let the bowl sit at room temperature for 15 minutes before serving so the flavours come together. Taste and add a pinch more salt only if needed — the feta and olives are already salty.
Chef's tips
- Keep the feta in big torn chunks rather than fine crumbs; small pieces dissolve into the dressing and you lose the creamy bites.
- Serve with soft pita or crusty bread torn at the table — no toasting needed, and it soaks up the lemony oil at the bottom of the bowl.
- Made ahead, it holds well for up to 6 hours in the fridge; salt the tomatoes only at the end if you want them extra juicy. Bring it back to room temperature for 20 minutes before serving, as fridge-cold olive oil tastes flat.
- Swap the chickpeas for a can of drained butter beans, or add a handful of chopped fresh dill or mint and a few grinds of black pepper if you have them.
Nutrition (per serving, estimated)
480calories
15gprotein
43gcarbs
29gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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