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Greek Chickpea Salad (Revithia Salata)

Greek Chickpea Salad (Revithia Salata)

A Fresh, No-Cook Mediterranean Salad Ready in 15 Minutes!

Prep Time 15 mins
Total Time 15 mins
Cooking Method:
Cuisine:
Courses: , , , , ,
Difficulty: Beginner
Servings: 2
Calories: 250 kcal
Best Season: Suitable throughout the year
Description

Looking for a quick, healthy, and flavorful salad that’s bursting with Mediterranean goodness? This Greek Chickpea Salad (Revithia Salata) is your answer! Packed with protein-rich chickpeas, crisp veggies, briny olives, and tangy feta, this salad is a nutritious, no-cook meal perfect for busy weekdays, picnics, or meal prep.

The zesty lemon-oregano dressing ties everything together, creating a refreshing and satisfying dish that’s naturally gluten-free, vegetarian, and easily made vegan (just skip the feta!). Whether you enjoy it as a light lunch, a side for grilled meats, or stuffed in a pita, this salad is versatile, delicious, and packed with fiber and plant-based protein.

Best of all? No cooking required! Just chop, toss, and enjoy. The flavors deepen as it sits, making it ideal for make-ahead meals. Healthy, vibrant, and irresistibly tasty!

Recommended Occasions: Quick lunches, Summer picnics & BBQs, Meal prep (stores well for 3 days!), Potlucks or gatherings, Light dinner with grilled pita.

Ingredients
    For the Salad:
  • 1 can chickpeas (15 oz / 400g, drained & rinsed)
  • 1 cup cherry tomatoes (halved)
  • 1 cucumber (diced)
  • 1/2 red onion (thinly sliced)
  • 1/2 cup Kalamata olives (pitted & halved)
  • 1/4 cup crumbled feta cheese (omit for vegan)
  • 2 tbsp fresh parsley (chopped)
    • For the Dressing:
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice (or red wine vinegar)
  • 1 garlic clove (minced)
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
    • Optional Ingredients
    For extra flavor:
  • Add diced grilled chicken or flaked tuna.
  • Toss in bell peppers or toasted pine nuts.
  • Add a pinch of red pepper flakes.
Instructions
  1. 1
    Prep the Chickpeas:
    • Drain and rinse the chickpeas well. Pat dry with a paper towel (helps the dressing cling better).
  2. 2
    Chop & Combine Veggies:

    • In a large bowl, mix chickpeas, tomatoes, cucumber, red onion, olives, and parsley.

  3. 3
    Make the Dressing:

    • In a small bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.

  4. 4

    • Pour dressing over the salad and gently toss.

    • Sprinkle feta on top (if using).

    • Let sit 10 mins for flavors to blend (optional but recommended).

  5. 5
    Serve:

    • Enjoy chilled with a drizzle of extra olive oil and a lemon wedge.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 15g24%
Saturated Fat 3g15%
Cholesterol 10mg4%
Sodium 450mg19%
Potassium 300mg9%
Total Carbohydrate 22g8%
Dietary Fiber 6g24%
Sugars 4g
Protein 8g16%
Vitamin A 15 mcg
Vitamin C 20 mg
Calcium 100 mg
Iron 2 mg
Vitamin D 0.5 IU
Vitamin K 10 mcg
Folate 50 mcg
Iodine 5 mcg
Magnesium 50 mg
Zinc 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Recipe serves 2 as a main or 4 as a side.
  • Vegan swap: Use dairy-free feta or avocado for creaminess.
  • Low-Carb Option (reduce chickpeas, add more veggies).
  • Make it a wrap: Stuff into whole wheat pita with hummus!
Keywords: Greek chickpea salad, Mediterranean salad, healthy chickpea recipe, vegan Greek salad, high-protein salad, no-cook lunch
Read it online: https://healthyrecipes.info/recipe/greek-chickpea-salad-revithia-salata/