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Chickpea Greek Salad Inspired Lunch


  • 1-15oz can of chickpeas

  • 1 cucumber, skinned and diced

  • 1 avocado

  • 1 tomato

  • 1/2 red onion

  • 1/4-1/2 block of feta cheese, depending on how much cheese you want

  • 1/2 lemon

  • Optional additions: broccoli, squash, zucchini, beets, chopped basil, cilantro


  • 1/4 cup apple cider vinegar

  • 1 tsp black pepper

  • 3 tbsp olive oil

  • less than a teaspoon of salt


I LOVE Greek salad. It's really the feta cheese for me. The cheese mixed with a dash of black pepper and delicious vinegar in one bite is what does it.

This salad is inspired by the tastes of the traditional greek salad, minus the olives. When I first made this recipe, I pretty much just used whatever I had available. I wanted the taste of a greek salad but had to make adjustments and omit certain ingredients. Instead, I used several different vegetables that you normally wouldn't find in your traditional greek salad. Chickpeas, broccoli, avocado, and radish are the four I used, but your salad can be with anything. Simply start by rinsing and chopping your ingredients and add them to a bowl. Squeeze a half of lemon and toss.

Right before this I ran out of red wine vinegar and made the salad with apple cider vinegar instead. Red wine vinegar is typically the vinegar used in a greek salad. Lately, I've been keeping a pickled vegetable jar in the fridge, full recipe here, and using it for salads or to add a flavorful vinegar mix to my soups and stews. The recipe, in short, is heating apple cider vinegar, water, and salt, pouring it over fresh onions, radish, jalapenos, garlic cloves, and black peppercorn. The end result is a spicy vinegar base for salads...especially greek salads. The pickled onions and radish are good for homemade tacos and garnishes.

If you're reading this recipe and you want this greek salad now, just follow the above steps for the vinegar mix and set the jar aside until you're finished the rest of the salad.

Or just use 1/4 apple cider vinegar + oil + black pepper + salt

Crumble fresh feta cheese over your bowl of already cut vegetables.

Pour dressing over veggies, toss, and serve with cilantro for garnish.

It's that simple!

(Greek salad-inspired lunch using beets)

Leftovers? Enjoy for up to 2 nights.



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