Greek Goddess Salad with Marinated Chickpeas

Happy Thursday foodie friends! I hope everyone is doing well and enjoying their summer 🙂 As I continue to share more summer recipes this month, I am excited to feature my Greek Goddess Salad with Marinated Chickpeas. Where are all my vegetarians? This salad is for you! I am not a vegetarian, nor do you have to be to enjoy this delicious salad. I do enjoy creating vegetarian dishes. And eating them too 😉 This is the prefect summer salad to make for lunch, dinner or whenever you are craving a salad! The marinated chickpeas, pickled onions and fresh herbs really bring out a lot of flavor in this salad. I hope you enjoy this salad if you make it! Stay tuned for more summer recipes to come this month, including a refreshing drink!

Greek Goddess Salad with Marinated Chickpeas

Serves: 2


2 cups mixed greens (your favorite ones)

1/4 cup cherry tomatoes, halved

1 cucumber, sliced (seedless or non seedless works)

1 teaspoon fresh dill, chopped

1 teaspoon of fresh basil, chopped

2 tablespoons feta cheese crumbles

1-2 tablespoons kalamata olives

10 slices pickled red onions (see easy recipe down below)

Marinated Chickpeas

1 can of chickpeas

1-2 tablespoons extra virgin olive oil 1/2 teaspoon crushed red pepper flakes

salt and pepper

1 clove garlic, minced


1/2 cup extra virgin olive oil

3 tablespoons red wine vinegar

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

salt and pepper

Pickled Red Onions Recipe

1 large red onion, thinly sliced

1/2 cup apple cider vinegar

1/4 cup water

1/4 cup white vinegar

1 1/2 tablespoons sugar

1 1/2 teaspoons sea salt (table salt works too)

Add sliced onions into a mason jar; set aside. Combine both vinegars, water, sugar and salt to medium pot and bring to a simmer. Simmer just for 30 seconds to dissolve the sugar, then remove from heat. Carefully pour the solution into the jar with onions. Press the onions down with a spoon until submerged in the solution. Let the pickled onions cool to room temperature. Once the pickled onions have cooled to room temperature store in refrigerator.


In a small bowl add chickpeas (after they are drained). To the chickpeas, add minced garlic, extra virgin olive oil, crushed red pepper flakes, salt and pepper. Stir mixture well and set aside. In a large bowl add mixed greens, olives, tomatoes, cucumber, fresh basil and dill, marinated chickpeas, pickled onions and lastly, feta cheese crumbles. Pour dressing over salad and toss to combine. Serve salad in your favorite bowl and enjoy!

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