Fody's Greek Chickpea Salad with Feta




15 min.

Cooking Time

0 min.



1 cup canned chickpeas, drained & rinsed

2 Persian cucumbers, chopped

¾ cup feta cheese, crumbled

10 cherry tomatoes, halved

⅓ cup kalamata olives, sliced

¼ cup green onion, sliced (green parts only)

2 Tbsp fresh dill, chopped

¼ cup Fody’s Garden & Herb Dressing

Salt & black pepper, to taste

  1. Add your chickpeas, cucumbers, feta cheese, tomatoes, olives, green onion and fresh dill to a large bowl.
  2. Then pour Fody’s Garden & Herb Dressing over the top and toss until it’s fully coated.
  3. Season your salad with salt and pepper then mix and adjust your seasonings if needed.
  4. Let your salad chill in the refrigerator before serving or serve immediately and enjoy!


Recipe created by Fody/Caitlin Monson.

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