Greek Chickpea Salad

Servings 2
Author Debi


  • 1 tablespoon olive oil
  • 1 can 15 ounce chickpeas, drained and rinsed
  • ¼ cup chopped red pepper
  • ¼ cup shredded carrot
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 ounce crumbled cheese Feta, Parmesan, Jack
  • 2 tablespoons tahini
  • cooked rice or quinoa
  • basil for garnish


  1. Heat a large cast iron skillet over medium-high heat. Once hot, add oil. Add in next 8 ingredients (chickpeas through pepper), and sauté 5-10 minutes until spices are fragrant and veggies soften. Place cooked veggies in a large bowl and toss in crumbled cheese and tahini. Gently toss to coat. Serve over rice or quinoa, and garnish with lots of fresh basil. Enjoy warm, at room temperature, or cold from the fridge.