Reviews (2)        Add Rating & Review     43 Ratings   5 star values:        11    4 star values:        14    3 star values:        13    2 star values:        3    1 star values:        2                Martha Stewart Member     Rating: Unrated       04/12/2017   Thank you for your cooking experience, more love to you Martha         Martha Stewart Member     Rating: Unrated       07/01/2011   This recipe is super easy and very adaptable. I totally forgot about the olives but they weren't missed much. I used the juice from a whole lemon and didn't add any olive oil. The creamy, salty feta cut the tartness of the lemon juice while keeping that fresh flavor. I also added a zucchini cut up slightly smaller than the cucumber pieces. Excited to make it again.

Back to Greek Salad with Chickpeas All Reviews for Greek Salad with Chickpeas - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Greek Salad with Chickpeas Recipe Summary prep: 10 mins total: 10 mins Servings: 4

Ingredients Ingredient Checklist 1/2 small red onion, thinly sliced 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1 medium cucumber, peeled and cut into 1/2-inch pieces 1 cup grape tomatoes, halved 1/2 cup crumbled feta (2 ounces) 1 can (15.5 ounces) chickpeas, rinsed and drained 1/2 cup pitted Kalamata olives, roughly chopped 1/2 cup lightly packed fresh parsley leaves

Gallery Greek Salad with Chickpeas

Recipe Summary prep: 10 mins total: 10 mins Servings: 4

Greek Salad with Chickpeas

Greek Salad with Chickpeas

Greek Salad with Chickpeas

Recipe Summary prep: 10 mins total: 10 mins Servings: 4

Recipe Summary

prep: 10 mins total: 10 mins

Servings: 4

prep: 10 mins

total: 10 mins

prep:

10 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 1/2 small red onion, thinly sliced 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1 medium cucumber, peeled and cut into 1/2-inch pieces 1 cup grape tomatoes, halved 1/2 cup crumbled feta (2 ounces) 1 can (15.5 ounces) chickpeas, rinsed and drained 1/2 cup pitted Kalamata olives, roughly chopped 1/2 cup lightly packed fresh parsley leaves

Directions

In a large bowl, combine onion, lemon juice, and oil and season with salt and pepper. Toss well to combine and let sit 5 minutes. Add cucumber, tomatoes, feta, chickpeas, olives, and parsley; season with salt and pepper and toss to combine. Divide among 4 bowls and serve immediately.

Reviews (2)

 Add Rating & Review     43 Ratings   5 star values:        11    4 star values:        14    3 star values:        13    2 star values:        3    1 star values:        2        

   Martha Stewart Member     Rating: Unrated       04/12/2017   Thank you for your cooking experience, more love to you Martha         Martha Stewart Member     Rating: Unrated       07/01/2011   This recipe is super easy and very adaptable. I totally forgot about the olives but they weren't missed much. I used the juice from a whole lemon and didn't add any olive oil. The creamy, salty feta cut the tartness of the lemon juice while keeping that fresh flavor. I also added a zucchini cut up slightly smaller than the cucumber pieces. Excited to make it again.

Reviews (2)

Add Rating & Review     43 Ratings   5 star values:        11    4 star values:        14    3 star values:        13    2 star values:        3    1 star values:        2

Add Rating & Review

43 Ratings 5 star values: 11 4 star values: 14 3 star values: 13 2 star values: 3 1 star values: 2

43 Ratings 5 star values: 11 4 star values: 14 3 star values: 13 2 star values: 3 1 star values: 2

43 Ratings 5 star values: 11 4 star values: 14 3 star values: 13 2 star values: 3 1 star values: 2

  • 5 star values: 11 4 star values: 14 3 star values: 13 2 star values: 3 1 star values: 2

    Martha Stewart Member     Rating: Unrated       04/12/2017   Thank you for your cooking experience, more love to you Martha  

Martha Stewart Member     Rating: Unrated       07/01/2011   This recipe is super easy and very adaptable. I totally forgot about the olives but they weren't missed much. I used the juice from a whole lemon and didn't add any olive oil. The creamy, salty feta cut the tartness of the lemon juice while keeping that fresh flavor. I also added a zucchini cut up slightly smaller than the cucumber pieces. Excited to make it again.

    Martha Stewart Member

    Rating: Unrated 04/12/2017

Thank you for your cooking experience, more love to you Martha

Rating: Unrated

Rating: Unrated 07/01/2011

This recipe is super easy and very adaptable. I totally forgot about the olives but they weren’t missed much. I used the juice from a whole lemon and didn’t add any olive oil. The creamy, salty feta cut the tartness of the lemon juice while keeping that fresh flavor. I also added a zucchini cut up slightly smaller than the cucumber pieces. Excited to make it again.

All Reviews for Greek Salad with Chickpeas

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Greek Salad with Chickpeas

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest