This Greek Chickpea Salad with Green Goddess Dressing is a healthy, satisfying meal in a bowl. It’s protein-packed, vegetarian and super easy and flavorful!
Happy summer! If your kids are home from school like mine were, you might find yourself indulging a little more than usual. I try to keep things balanced—enjoy treats when you want them and follow up with something nourishing.
This Greek Chickpea Salad with Green Goddess Dressing is one of my go-to salads when I want something wholesome and filling. It’s loaded with protein from chickpeas, crisp vegetables, olives, and salty feta — everything a hearty salad should be.
Why You’ll Love This Recipe
This is not a plain salad. It’s substantial enough to serve as a meal: crunchy romaine, chickpeas, cucumber, tomatoes, red onion, olives and feta. The star is the green goddess dressing, which comes together in minutes and adds an herbaceous, creamy brightness that complements the Mediterranean flavors.
I first tasted green goddess on a Greek-style salad at a friend’s house and was hooked. It’s often overlooked, but it pairs beautifully with the classic Greek ingredients.
The dressing is a simple blend of mayonnaise, sour cream, garlic, fresh tarragon, parsley, chives, a splash of olive oil, lemon juice, salt and pepper, with anchovy paste optional for extra depth.
Ingredients You’ll Need
- Mayonnaise
- Sour cream
- Garlic
- Fresh parsley
- Fresh tarragon
- Chives
- Lemon juice
- Anchovy paste (optional)
- Sea salt
- Black pepper
- Romaine lettuce
- Canned chickpeas
- English cucumber
- Pitted Kalamata and green olives
- Red onion
- Grape tomatoes
- Feta cheese
Step-By-Step Instructions
Make the Green Goddess Dressing: In a small food processor combine the mayonnaise, sour cream, minced garlic, chopped parsley, chopped tarragon, chopped chives, lemon juice, anchovy paste (if using), sea salt and freshly ground pepper. Puree until smooth, about one minute. The dressing can be made ahead and chilled.
Assemble the Salad: In a large bowl combine chopped romaine, drained and rinsed chickpeas, diced English cucumber (partially peeled if preferred), halved grape tomatoes, chopped red onion, pitted Kalamata and green olives, and crumbled feta. Toss gently to combine and serve with the green goddess dressing on the side so everyone can add as much as they like.
Although a traditional Greek salad often skips lettuce, I like a romaine base for extra crunch. The chickpeas make this salad especially satisfying and protein-rich, perfect for lunch, dinner, or weekly meal prep. Serve with warm bread if you like for a complete meal.
Cook’s Notes
- Anchovy paste adds umami but is optional.
- The dressing recipe yields extra—use leftover dressing as a dip for veggies.
- Combine the salad ingredients in a large bowl and let people dress their portions to taste.
Recipe Card
Greek Chickpea Salad with Green Goddess Dressing
Ingredients
Green Goddess Dressing
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 1 clove garlic, minced
- 1/2 cup fresh parsley, chopped
- 3 Tbsp tarragon, chopped
- 3 Tbsp chives, chopped
- 2 Tbsp freshly squeezed lemon juice
- 1 tsp anchovy paste (optional)
- 1/4 tsp sea salt
- 1/4 tsp freshly ground pepper
Greek Salad
- 6 cups chopped romaine lettuce
- 1 (15-oz.) can chickpeas, drained and rinsed
- 1 English cucumber, partially peeled and diced
- 1/2 cup pitted Kalamata and green olives
- 1/2 cup red onion, chopped
- 1 pint grape tomatoes, halved
- 1 cup crumbled feta cheese
Instructions
Green Goddess Dressing
- Combine all dressing ingredients in a small food processor and puree until smooth, about one minute. Chill if making ahead.
Greek Salad
- In a large bowl, combine romaine, chickpeas, cucumber, olives, red onion, tomatoes and feta. Toss gently and serve with dressing on the side.