Greek Chickpea Salad for a Crowd

Combine creamy chickpeas, crunchy vegetables, and Greek dressing for a crowd-pleasing salad. Toss in chopped olives and loads of chopped fresh parsley for extra flavor. It keeps its crunch for several days, so you can make it on the weekend to help get you through the week. I made a big pot of it this week to help feed some homeless and at-risk people at the monthly lunch Vegans for Peace does for the Love Wins Community Engagement Center. Everyone who tried it seemed to like it. I bet you will too!

Greek Chickpea Salad costs just $1.03 as a side or $2.06 as a main dish, using organic ingredients.

The salad recipe below serves twenty as a main dish or forty as a side dish. You can make whatever quantity you want. The website does the math for you; just change the number of servings below. I scaled it up to serve fifty. (You can see my biggest pot was nearly full!)

The exact proportions of the ingredients don’t matter. Use red bell peppers if you have them. Try adding cooked green beans cut into bite-sized pieces. For my Taster, I use chopped and massaged kale instead of parsley.

The time assumes you started with cooked chickpeas. (Bonus: I now have loads of aquafaba (chickpea broth) in my freezer for baking.) Almost all the time goes into chopping the vegetables and pulling the leaves off the parsley, so you could make this for four people much more quickly.

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Greek Chickpea Salad

Toss chickpeas and crunchy summer vegetables with Greek salad dressing for a bright and healthy main dish or side dish. Terrific for parties, events, or just to get you through the week. Vegan, vegetarian, and gluten-free.

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Course

Main Dish, side dish

Cuisine

Greek

Prep Time

45 minutes

Servings

servings MetricUS Imperial

Ingredients

• 2 pounds dried chickpeas cooked (about 10 cups)
• 4 medium bell peppers cored, seeded, and chopped
• 2 large cucumbers chopped
• 8 stalks celery chopped
• 2 cups fresh flat-leaf parsley leaves only, chopped
• 3/4 cups black olives chopped

Greek Dressing

• 2 cloves garlic minced
• 2 medium lemons zest and juice
• 1 cup olive oil
• 1 teaspoon mustard
• 1 teaspoon salt

Course Main Dish, side dish Cuisine Greek Prep Time 45 minutes Servings servings MetricUS Imperial Ingredients 2 pounds dried chickpeas cooked (about 10 cups) 4 medium bell peppers cored, seeded, and chopped 2 large cucumbers chopped 8 stalks celery chopped 2 cups fresh flat-leaf parsley leaves only, chopped 3/4 cups black olives chopped Greek Dressing 2 cloves garlic minced 2 medium lemons zest and juice 1 cup olive oil 1 teaspoon mustard 1 teaspoon salt

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Instructions

1. Mix salad ingredients together in a big bowl or pot. Put dressing ingredients in a jar, close the lid, and shake well. If you are making this ahead, cover and chill for maximum crispness, then shake dressing again before using it.
2. Pour dressing over salad and stir to coat. Taste and adjust seasonings. Serve cold. Keeps for five days refrigerated.

Recipe Notes

Nutritional Information for Greek Chickpea Salad

The nutrition label is for one side-dish serving. Double it for a main dish.  Nutritional information is for supporting members and donors. If you don't see it below, log in or join today! Log in to comment, too.
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