Greek Salad with Chickpeas and Egg
A hearty and refreshing Greek-inspired salad, packed with protein from chickpeas, hard-boiled eggs, and salty feta. Crisp vegetables and a zesty lemon-oregano vinaigrette make this a perfect light lunch.
For 4 servings
Soak and cook the chickpeas.
Rinse the dried chickpeas and soak them in plenty of water overnight, or for at least 8 hours. Drain the soaking water.
- Place the soaked chickpeas in a pressure cooker with 3 cups of fresh water.
- Cook for 15-20 minutes after the first whistle, or until tender.
- Let the pressure release naturally. Drain and set aside to cool.
TIPIf you're short on time, you can use one 15-ounce can of chickpeas, rinsed and drained.Hard-boil the eggs.
Place the eggs in a saucepan and cover with cold water by an inch. Bring to a rolling boil, then turn off the heat, cover the pan, and let it stand for 10-12 minutes. Transfer the eggs to an ice bath to cool completely before peeling.
Prepare the vegetables and eggs.
While the chickpeas and eggs are cooking and cooling, wash and chop the cucumber and tomatoes. Thinly slice the red onion. Once the eggs are cool, peel and quarter them.
TIPFor a milder onion flavor, you can soak the sliced red onion in a bowl of cold water for 10 minutes, then drain well.Make the lemon-oregano vinaigrette.
In a large salad bowl, whisk together the extra virgin olive oil, juice from one lemon, dried oregano, salt, and a pinch of black pepper.
Combine the salad ingredients.
- To the bowl with the vinaigrette, add the cooked chickpeas, chopped cucumber, tomatoes, sliced red onion, and pitted kalamata olives.
- Gently toss everything together until well combined.
Add feta and eggs, then serve.
Gently fold in the crumbled feta cheese and the quartered hard-boiled eggs. Be careful not to break up the eggs too much. Divide the salad among four plates and serve immediately.
TIPFor meal prep, store the dressing separately and combine just before serving to keep the vegetables crisp.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the freshest vegetables you can find for the best flavor and crunch.
- 2For a milder onion flavor, soak the sliced red onions in cold water for 10 minutes before adding to the salad.
- 3Don't over-toss the salad after adding the feta and eggs, as they can break apart easily.
- 4To make this salad ahead of time, prepare all components and store them separately in the fridge. Assemble just before serving.
Adapt it for your goals.
Vegan
Omit the egg and replace feta cheese with a plant-based feta alternative or add extra olives for a salty bite.
quickQuick
Use one 15-ounce can of chickpeas, rinsed and drained, instead of cooking from dried to make this a 20-minute meal.
high proteinHigh protein
Add 1/2 cup of cooked quinoa per serving to the salad for a complete protein boost and extra texture.
low carbLow carb
Omit the chickpeas and double the amount of cucumber. You can also add chopped bell peppers for more crunch.
Why this is on our healthy list.
Rich in Protein
With chickpeas, eggs, and feta cheese, this salad provides a substantial amount of protein, which is essential for muscle repair and keeping you full.
High in Fiber
The chickpeas and fresh vegetables are excellent sources of dietary fiber, which aids in digestion and promotes gut health.
Source of Healthy Fats
Extra virgin olive oil and kalamata olives provide monounsaturated fats, which are beneficial for heart health.
Frequently asked questions
Yes, this Greek salad is very healthy. It's packed with plant-based protein from chickpeas, healthy fats from olive oil and olives, and plenty of fiber and vitamins from the fresh vegetables.
