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It doesn’t get much more fresh or delicious- this Greek Cabbage Chickpea Salad is loaded with goodness and only takes about 15 minutes to whip up!
THIS POST IS SPONSORED BY DEXAS. ALL THOUGHTS AND OPINIONS ARE MY OWN. THANK YOU FOR THE SUPPORT!
Ingredients You’ll Need:
- Canned chickpeas.
- Red onion.
- Persian cucumbers. I love how crunchy Persian cucumbers are, however you can also use 1 hothouse cucumber as well.
- Cherry tomatoes.
- Green cabbage. (purple cabbage would be delicious also)
- Marinated artichokes. You can use regular as well, but I love the flavor of the marinated ones.
- Kalamata olives.
- Peperoncini peppers.
- Fresh Parsley. I like to use flat leaf parsley, but any kind will work.
- Fresh dill.
- Garlic.
- Extra Virgin olive oil.
- Lemons.
- Red wine vinegar.
- Salt + pepper.
- Feta.
I’m using my Dexas Over the Sink Cutting Board and Strainer today and love that is is a natural extension of your counterspace. I find myself using it so much especially for things that require a lot of rinsing and chopping. It was designed to lay across your sink and sit on top of the center divider, however as you can see in the picture, it works great vertically in my farmhouse sink as well. It’s dishwasher safe and the collapsible strainer is easily removable and collapses for easy slim storage. This is one of their newest colors (bone with flax) but also comes in a beautiful sage green that I love.
This is one of my favorite things to make at the start of the week because it’s quick to assemble and lasts for 4-5 days in the fridge. It’s fresh, healthy, delicious, and perfect for meal prep. I love it as is, with feta on top, or in a wrap with hummus and tzatziki. It will be your new favorite and I hope you absolutely love it.
PrintGreek Cabbage Chickpea Salad
Ingredients
- 1– 15 oz can chickpeas, drained and rinsed
- 1/2 red onion, diced
- 4 Persian cucumbers, peeled and diced (you can also use 1 hothouse cucumber)
- 1 cup diced cherry tomatoes
- 2 cups thinly sliced green cabbage (purple cabbage would be delicious also)
- 1 cup marinated artichokes
- 1/2 cup pitted kalamata olives, roughly chopped
- 1/3 cup sliced pepperocini peppers
- 1 cup chopped parsley
- 3–4 T chopped fresh dill
- 1 tsp minced garlic
- Big drizzle of olive oil
- Juice of 2 large lemons (or 3 small)
- 1 T red wine vinegar, more to taste
- salt + pepper, to taste
- Feta, for serving
Instructions
- Combine everything except the feta together in a large mixing bowl and season to taste with salt and Pepper. Store in the fridge for 4-5 days.
- Option to serve with feta, tzatziki, or hummus.
- Enjoy!!
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