Greek Salad with Chickpeas


I have been dealing with a migraine since Saturday, thus explaining my absence. I’m extremely fortunate that migraines are a once-a-year thing for me; if you are someone who gets them more frequently, my heart goes out to you. These things are really not fun. Does anyone have any tips or tricks to mitigate them? I’ve tried cold compresses, Excedrin migraine, caffeine, and the doctor gave me Vicodin, which I hate because it knocks me out and leaves me quite unproductive.


Anyways, let’s chat Greek food for a minute! I used to detest it. My first introduction was a long time ago – it was my sister’s birthday and she picked a Greek restaurant to celebrate. I thought the place smelled like vinegar, and what on earth were those nasty-looking grape leaf things?? Oh and they had octopus on the menu – who would eat that???


Fast forward ten-plus years, and my views on Greek food have undergone a complete 180 degree reversal. I love it, I can’t get enough of it, and actually eating Greek food in Greece is high on my bucket list. There’s a lovely Greek restaurant in my neighborhood, and I’m close to being on a first-name basis with the wait staff, we go there so often. And yes, grilled octopus is now one of my faves!


Greek salads are now one of my favorite dishes on earth. I think I could eat one once a week and not tire of them. They are usually served in restaurants as a side dish or as the starter to a meal, but I added protein in the form of chickpeas and made it a main dish. It was awesome; so healthy and happy! Or at least that’s how it made me feel…


Source: adapted from Moosewood Restaurant Simple Suppers

3 tbs red wine vinegar
½ tsp kosher salt
½ tsp dried oregano
Pinch of black pepper
1/3 cup extra virgin olive oil
4 cups sliced romaine lettuce
1 Kirby cucumber, chopped bite-size chunks
2 plum tomatoes, cut into wedges
About 16 kalamata olives, pitted
½ cup crumbled feta cheese
1 (15 oz.) can of chickpeas, drained and rinsed

Whisk together the vinegar, salt, oregano, and black pepper in a small bowl. While whisking, stream in the olive oil slowly and whisk until the mixture is emulsified. Set aside while you make the salad.
Fill a serving bowl with the romaine. Arrange the cucumbers, tomatoes, and olives on top. Pour the dressing over all. Add the feta and chickpeas. Toss to combine. Serve immediately.

5 responses to “Greek Salad with Chickpeas

  1. Julie,
    A Greek salad is one of my favorite ‘themed’ salads, and yours looks so fresh and tasty I wish I could eat it now.
    I didn’t used (that doesn’t sound right, oh well) to be a fan of any olives, but I now like green, and while up in Michigan for a sled hockey tournament I tried a black olive stuffed with cream cheese and wrapped in prosciutto, and it was good, so maybe I like all olives now. We’ll see. I plan on having plenty of feta on hand for summer salads once the CSA kicks in.

    • Texan New Yorker

      Greek salads are so fresh, I just love them too! I actually usually prefer black olives to green, but I’ve found several varieties of green olives that I love. Those black olives you describe sound amazing!! Were they cooked in any way to crisp up the prosciutto? I could see that going either way. Sounds delicious, I may have to try to come up with a version of those. Thank you!

  2. Julie,
    The photos of the Greek Salad with Chick Peas reached out and grabbed me. So, during my Saturday morning stop at the fresh market, I bought all the necessary goodies to make myself one. The chick peas are a nice addition to the usual ingredients, and I will add a few pepperoncini for a little zing.

    Regarding your migraines, I have a cousin that has them. There are several foods she has been advised to avoid to lessen the frequency and duration of them. The ones I can remember off hand are red wine, aged cheese, processed meats containing nitrates, caffeine, chocolate and anything with MSG. Perhaps something in your diet is also a trigger. I hope you get to feeling better quickly.

    • Texan New Yorker

      Thanks so much! I had actually wanted to add pepperoncini to my salad, too, then realized at the last minute that I was out. :/ Next time…

      I am very fortunate to rarely get migraines, so my doctor has ruled out diet for that reasons. Mine are probably just genetic, or maybe seasonal. Who knows… But I know some people are affected by what they eat. Caffeine and chocolate actually help me avoid them, go figure!

  3. Pingback: Surprise Recipe Swap: The Texan New Yorker | Jenmi Jenmi

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