Greek Salad with Chickpeas and Egg

Name: Greek Salad with Chickpeas and Egg
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1.5 cup chickpeas (dried, soaked overnight and boiled, or use 1 can drained and rinsed); 4 pcs egg (large); 2 pcs cucumber (medium, partially peeled, sliced into half-moons); 3 pcs tomato (medium, ripe, cut into wedges); 1 pcs bell pepper (green, large, seeded and thinly sliced); 0.5 pcs red onion (medium, thinly sliced into rings); 0.5 cup kalamata olive (pitted, whole); 0.5 cup feta cheese (block, crumbled into large chunks); 3 tbsp olive oil (extra virgin); 2 tbsp lemon juice (freshly squeezed); 1 tbsp red wine vinegar; 1 tsp dried oregano; 1 pinch salt; 1 pinch black pepper (freshly cracked); 4 cup water (for boiling eggs)

RATING

0.0/5

TASTE SCORE

8/10

Crisp cucumbers, juicy tomatoes, and briny olives tossed with protein-packed chickpeas and creamy feta, all finished with perfectly boiled eggs. A bright, refreshing Greek salad that doubles as a satisfying main dish, ready in 25 minutes flat.

PREP

15m

COOK

10m

SERVES

1 CUP

589 cal

SERVINGS

METHOD · 6 STEPS

boil · ~10 min
Boil the eggs.
1.Place eggs in a saucepan and cover with cold water by 1 inch.
2.Bring water to a rolling boil over high heat.
3.Remove from heat, cover, and let stand for 10 minutes.
4.Drain and transfer eggs to ice water to cool completely.
TIPStarting eggs in cold water prevents cracking. The 10-minute rest yields perfectly set yolks without a grey ring.
prep
Prepare the vegetables and chickpeas.
1.Slice cucumber into half-moons, about 1/4 inch thick.
2.Cut tomatoes into wedges.
3.Thinly slice green bell pepper.
4.Slice red onion into thin rings.
5.Drain and rinse chickpeas if using canned; if using dried, ensure they are cooked tender and cooled.
mix · ~2 min
Make the dressing.
1.In a small bowl, whisk together olive oil, lemon juice, and red wine vinegar.
2.Add dried oregano, salt, and black pepper.
3.Whisk until emulsified and slightly thickened.
TIPWhisk vigorously for a full minute — this creates a properly emulsified dressing that clings to every ingredient.
assemble
Assemble the salad.
1.In a large mixing bowl, combine cucumber, tomatoes, bell pepper, red onion, and chickpeas.
2.Pour the dressing over and toss gently to coat everything evenly.
prep
Peel and quarter the cooled eggs.
Tap each egg gently on the counter, peel under running water for easy shell removal, and cut into quarters lengthwise.
assemble
Top and serve.
1.Transfer dressed salad to a serving platter or individual bowls.
2.Scatter kalamata olives and crumbled feta over the top.
3.Arrange quartered eggs around the salad.
4.Finish with an extra drizzle of olive oil if desired.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Partially peel the cucumber in stripes for a prettier presentation and slight textural contrast.
2
Chill the salad bowl and plates beforehand for an extra-refreshing finish on warm days.
3
Use block feta and crumble it yourself — it stays creamier and less salty than pre-crumbled.
4
Toss the dressing with warm chickpeas if using freshly cooked dried ones — they absorb flavor better.
5
Let the assembled salad rest 5 minutes before serving so the flavors meld without wilting.
6
Store leftover salad and eggs separately to keep the greens from turning soggy.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce olive oil to 1 tablespoon and whisk the dressing with 2 tablespoons of the chickpea canning liquid (aquafaba) for a lower-fat version that still clings to the vegetables.

high protein

High-protein

Swap the chickpeas for 1.5 cups of cooked quinoa and add 4 ounces of grilled chicken breast strips for an extra protein boost post-workout.

jain

Jain

Omit the onion and garlic (none present) and replace the chickpeas with boiled peanuts for a Jain-friendly version that still offers texture and protein.

vegan