Greek Marinated Chickpea Salad

This bright and refreshing Greek marinated chickpea salad is easy to throw together and tastes delicious. 

Canned chickpeas turn from bland to flavorful when you allow them to marinate in a tangy dressing so they can absorb the flavor. I found this salad on Recipe Tin Eats and made it for my husband’s lunch recently. This healthy salad is filled with the marinated chickpeas (also known as garbanzo beans), baby spinach, grape tomatoes, pickled red onions, and creamy feta cheese and it’s flavorful, filling, and very tasty.

How to Make a Greek Marinated Chickpea Salad

Make the dressing by combining the olive oil, vinegar, garlic, oregano, Dijon mustard, sugar, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, in a small glass jar. Seal with lid and shake well to combine. Set aside to allow the flavors time to mingle.

Pickle the onion by whisking together the vinegar, sugar, and salt together in a small bowl; add the sliced onion and toss to coat evenly. Set aside for 30 minutes to pickle.

Marinate the chickpeas by placing the drained & rinsed chickpeas in a microwavable bowl. Pour in half of the well-shaken dressing then stir until the chickpeas are evenly coated. Place into the microwave to cook for 90 seconds, stirring every 30 seconds, until warmed through. Set aside to cool completely for 20 minutes.

Prepare the salad by combining the baby spinach, cooled marinated chickpeas (including residual dressing in the bowl), tomatoes, pickled onions, feta cheese, and remaining well-shaken salad dressing; toss until evenly coated. Serve and enjoy.

Greek Marinated Chickpea Salad

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Prep Time: 10 minutes minutes

Marinating/Pickling Time: 30 minutes minutes

Total Time: 40 minutes minutes

Course: Lunch, Salad

Cuisine: Greek

Servings: 2 as main course or 4 as side dish

Author: Adapted by Pam - For the Love of Cooking / Original by Recipe Tin Eats

Equipment

• Small glass jar

Ingredients

Dressing:

• 2 tbsp olive oil
• 2 tbsp red wine vinegar **Use less vinegar if you prefer a less tangy dressing
• 1 clove of garlic, minced
• 1 tsp dried oregano
• ½ tsp Dijon mustard
• Pinch of sugar, to taste
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked pepper, to taste

Pickled Onions:

• ¼ cup red wine vinegar
• ½ tsp white sugar
• ¼ tsp salt
• ¼ red onion, sliced thinly

Remaining Ingredients:

• 1 (15 oz) can of chickpeas (garbanzo beans), drained & rinsed **Remove as chickpea skins as possible, if desired
• 1½ cups baby spinach, chopped
• 4 oz grape tomatoes, halved
• ¼ cup feta cheese crumbles

Instructions

• Make the dressing by combining the olive oil, vinegar, garlic, oregano, Dijon mustard, sugar, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, in a small glass jar. Seal with lid and shake well to combine. Set aside to allow the flavors time to mingle. 
• Pickle the onion by whisking together the vinegar, sugar, and salt together in a small bowl; add the sliced onion and toss to coat evenly. Set aside for 30 minutes to pickle.
• Marinate the chickpeas by placing the drained & rinsed chickpeas in a microwavable bowl. Pour in half of the well-shaken dressing then stir until the chickpeas are evenly coated. Side Note: Remove as many chickpea skins as possible, if desired, before adding the dressing & cooking.
• Place into the microwave to cook for 90 seconds, stirring every 30 seconds, until warmed through. Set aside to cool completely for 20 minutes. 
• Prepare the salad by combining the baby spinach, cooled marinated chickpeas (including residual dressing in the bowl), tomatoes, pickled onions, feta cheese, and remaining well-shaken salad dressing; toss until evenly coated. Serve and enjoy. 

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