Lunch | Side | Snack

Greek-Inspired Chickpea Salad

  • 10 Mins

    Prep Time

  • 0 Mins

    Cook Time

  • 4


  • 371


  • 16g


  • 39g


  • 11g




  • 1 (14 oz) Cans Chickpeas, rinsed and drained
  • 1 Yellow Bell Pepper, washed and diced
  • ¼ Cup Kalamata Olives, halved or diced
  • ⅓ Cup Cherry Tomatoes, washed and halved
  • 1 Red Onion, rinsed and diced
  • 1 Tsp Dried Oregano
  • 2 Cloves Garlic, minced
  • 1 Tsp Red Pepper Flakes
  • 1 Lemon, washed and juiced
  • ¼ Cup Extra Virgin Olive Oil, more if mixture is too dry
  • Salt and Pepper, to taste


  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Combine Ingredients In a large mixing bowl, add all ingredients. Mix to combine.

  • 3.

    Refrigerate & Store Refrigerate salad within 2 hours of preparing. Salad will keep, covered, in the refrigerator for 3 days.

  • 4.

    Wash Hands Wash hands with soap and water.

Recipe adapted from

Nourishment Notes


Chickpeas are rich in both insoluble and soluble fiber, but the high insoluble fiber content helps with relieving constipation. Chickpeas are also a great source of folate, an important nutrient for cell growth.

Bell Pepper

Most vegetable skins, such as those on a bell pepper, are a good source of insoluble fiber. Peppers also contain vitamin C, important to immune health.

Cherry Tomatoes

The skin of vegetables is a good source of insoluble fiber. Tomatoes are also a great source of lycopene to help reduce the risk of heart disease and lower inflammation.

Fatigue Buster

  • Ask for Assistance

    Ask a friend or family member to prepare this dish.

  • Use an Electric Can Opener

    Use an electric can opener to open beans if a manual crank is too challenging.

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