Layered Greek-Style Chickpea Salad Recipe with Oregano Vinaigrette
Prep time: 
Total time: 
Serves: 8-10
  • For Chickpea Salad:
  • 3 cups cooked or canned chickpeas, drained and rinsed
  • 1 medium cucumber, peeled if desired, and diced
  • ½ to 1 cup sliced kalamata olives
  • 1 pint grape tomatoes, halved
  • 1 medium roasted red pepper, skin removed and diced
  • ¼ cup diced red onion
  • 2-4 oz. feta cheese, crumbled
  • For Oregano Vinaigrette:
  • 6 Tbsp. extra virgin olive oil
  • 4 Tbsp. white balsamic vinegar (red or white wine vinegar are good too)
  • ¼ cup finely chopped fresh oregano
  • pinch of sugar
  • salt and pepper, to taste
  1. For Chickpea Salad: In a medium glass bowl, layer chickpeas, cucumber, kalamata olive, tomatoes, roasted red pepper, red onion and feta cheese. Cover and chill until ready to serve.
  2. For Oregano Vinaigrette: Combine vinegar, pinch of sugar and a little salt and pepper in a jar with a tight fitting lid. Swirl or shake until salt and sugar are dissolved. Add the olive oil and oregano, replace lid and shake vigorously until combined. Chill until ready to serve.
  3. Pour dressing over the salad just before serving.
Note: For directions on cooking dried chickpeas, refer to this post. Chickpeas will require about two to three additional hours of cooking time. The cooking time depends on whether the slow cooker is set to low or high and the freshness of the dried chickpeas.
Recipe by Cafe Johnsonia at