• Bradley & Alyssa

We're Feta Up with Boring Salads: Greek Chickpea Salad

Updated: Jul 5, 2020

Life is too short to eat boring salads for lunch. Those days of carrots, cucumbers on a bed of sad, wilted romaine and topped with some packaged crap dressing are OVER, fam. Lame salads for lunch are like the Prius of salads. Okay, so they're healthy and fuel you up so you don't hit empty halfway through the day, but it's just not a good look. 

We say, death to the boring salad! Eating healthy does not have to be sad and dull. You do not need to angrily chew on soggy tomatoes and choke on a stringy strand of spinach. Stop sacrificing flavor and zest. It's time to flip the script on what we tell ourselves what "healthy" food looks like.

Next time, ask yourself. Why not swap out your lettuce base for legumes? Revolutionary. Why not make your own dressing? Ground-breaking! A salad that gets better the more time marinating? Unheard of. 

Course: Entree

Servings: 4-6



  • 2 cans chickpeas

  • 2 cups bell pepper (we used all the colors)

  • 2 small roma tomatoes

  • 1/2 of a full cucumber

  • 1 can green beans (or 1 cup fresh)

  • 1 avocado

  • 2 tablespoons parsley

  • 3/4 cup feta

  • (Brad was very disappointed we didn't use onions for this recipe, so red onions is always an optional add. Sorry, babe.)


  • 3 tablespoons red wine vinegar

  • 3 tablespoons extra virgin olive oil

  • 1 large lemon squeezed

  • 2 garlic cloves, minced

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper


1. Chop all veggies and legumes into small bite-size bits to make for an evenly distributed salad. Place and mix in a large bowl.

2. In a separate bowl, add all dressing ingredients and mix well.

3. Evenly coat the salad with the dressing. Season with additional salt if necessary.

4. Serve immediately, or (and even better), place in an airtight container to let the salad marinate for a few hours, up to a full day, before serving chilled for those hot days we're having.

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