Greek Chickpea Salad with Garlic Pita Chips is a chopped salad with chickpeas, cucumbers, tomatoes, bell peppers, red onion, kalamata olives, feta cheese, and lemon oregano dressing. It’s crunchy, briny, creamy, and bright without needing a long list of ingredients.
This is a solid recipe for lunch, a cookout side, or one of those nights when cold food sounds better than turning dinner into a whole event.
The chickpeas make it filling, the feta adds a salty bite, and the pita chips give you something crisp for scooping. Honestly, that scooping part makes the whole salad more fun.
You’ll need common kitchen tools like a cutting board, sharp knife, mixing bowls, whisk, baking sheet, and basting brush. Nothing fancy, which is nice when you want food that still feels put together.
Why You’ll Love This Greek Chickpea Salad with Garlic Pita Chips
It Uses Pantry-Friendly Ingredients
Chickpeas, pita bread, olive oil, vinegar, and dried oregano are ingredients many kitchens already have on hand.
It Has Lots of Texture
The chopped vegetables, creamy feta, sliced olives, tender chickpeas, and crisp pita chips all give the salad a nice mix of textures.
It Works for Lunch or Dinner
Serve it as a main dish for lunch or pair it with grilled chicken, fish, or burgers for dinner.
It’s Great for Warm Weather
This salad is served cold or at room temperature, so it works well for summer recipes, potlucks, and cookouts.
The Pita Chips Make It Scoopable
The garlic pita chips turn this into a salad you can scoop, which makes it more fun than a regular fork-only salad.
Ingredient Substitutions
Chickpeas
White beans can be used instead of chickpeas. The texture will be softer, but they still work well with the lemon oregano dressing.
Cucumbers
English cucumber or mini cucumbers can be used. If using a regular cucumber with a lot of seeds, scoop out the center before chopping.
Tomatoes
Cherry tomatoes or grape tomatoes can be used instead of chopped seeded tomatoes. Cut them in half before adding them to the salad.
Red Onion
Green onions can be used for a milder onion flavor.
Bell Peppers
Use any color bell pepper. Red, yellow, orange, or green all work in this salad.
Kalamata Olives
Black olives can be used if you want a milder flavor.
Reduced-Fat Feta Cheese
Regular feta can be used if that’s what you have. Crumbled feta also works in place of shredded feta.
Red Wine Vinegar
White wine vinegar can be used in the dressing.
Dijon Mustard
Yellow mustard can be used in a pinch, but Dijon gives the dressing a smoother flavor.
Pita Bread
Whole wheat pita, naan, or flatbread can be used for the chips.
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Greek Chickpea Salad with Garlic Pita Chips
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
Salad:
- 2 cups chickpeas well drained and rinsed
- 1 cup cucumbers finely chopped
- 1 cup tomatoes seeded and chopped
- ¼ cup red onion finely chopped
- ¾ cup bell peppers finely chopped
- ½ cup kalamata olives sliced
- ½ cup reduced-fat feta cheese shredded
Lemon Oregano Dressing:
- 2 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- ½ teaspoon dijon mustard
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Garlic Pita Chips:
- 2 large pita breads
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F.
- Place the pita breads on a cutting board. Cut around the outer edge of each pita to separate the top and bottom layers. Cut each pita circle into triangles.
- Place the pita triangles on a baking sheet. Brush the pita triangles lightly with olive oil. Sprinkle the pita triangles with garlic powder, dried oregano, and salt.
- Bake for 5 to 7 minutes, or until the pita chips are lightly toasted and crisp around the edges.
- Remove the baking sheet from the oven. Let the pita chips cool slightly.
- In a small bowl, add the lemon juice, olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper. Using a wire whisk, mix well.
- In a large mixing bowl, add the chickpeas, cucumber, tomatoes, red onion, bell peppers, kalamata olives, and feta cheese.
- Pour the lemon oregano dressing over the salad.
- Toss gently until the salad is evenly coated.
- Serve the salad right away with the garlic pita chips.
Notes
Tips and Tricks
Store the pita chips separately – Keep the chips away from the dressed salad until serving so they stay crisp. Add more tang if needed – Add 1 extra teaspoon of red wine vinegar if you want the dressing to taste sharper.Storing
Refrigerate the salad – Place leftover salad in an airtight container and refrigerate for up to 3 days. Store the pita chips separately – Place cooled pita chips in an airtight container at room temperature for up to 2 days.Nutrition
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