Cold Chickpea Salad

Food is such an important part of who we are.  Not only does it sustain life, but it defines and sustains the soul.  There are certain recipes that remind you of a time, a place, and if you’re lucky, a person.  This recipe reminds me of my grandmother on my father’s side.  This was a favorite of mine and I was so happy to see it on the table when we visited.

This is a super easy, cold/room temperature salad that I use alongside chicken, fish or sometimes, I use it as a main course when it’s just me 😊

You could also incorporate these lovelies in a larger salad or place them on a salad bar at your next party!

I use canned chickpeas (aka garbanzos).  But if you wanted to start with dry and make your own – go for it!


  • 2 – 15.5 oz cans of chickpeas.
  • 1/2 of an onion (I use sweet onions when I can get them, or white because that’s what my grandmother used. But feel free to use a red onion – it works too)
  • 1/3 cup apple cider vinegar (my grandmother used white vinegar – but I’ve changed to the slightly sweeter apple cider vinegar as I feel it enhances the flavor of the chickpeas)
  • 2-3 Tablespoons olive oil
  • 1 – 1 1/2 teaspoon good Greek oregano**
  • Salt and Pepper to taste


  • Drain and rinse the chickpeas

  • Dice the onion – small to medium dice

  • Place chickpeas and onions in a bowl and toss.
  • Add apple cider vinegar, olive oil and oregano and mix.
  • Taste — very important — you can add more vinegar, oil or oregano as you like.
  • Add Salt and Pepper to taste.
  • You can serve immediately, but it’s better if you cover and refrigerate for at least a few hours and then serve.


P.S. **Good Greek Oregano = comes directly from Greece.  Oh sure, you can purchase Greek oregano in stores, but the kind I’m talking about is that which is hand picked and hand delivered by a friend or relative who is visiting from Greece. It is so aromatic that it’s delivered and stored in a double-layered zip top bag.

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