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Greek Cabbage Salad with Chickpeas and Feta Recipe

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4.3 from 49 reviews

  • Author: Ezabella
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

A refreshing Greek Cabbage Salad combining crunchy cabbage, tangy olives, creamy feta, and a zesty homemade dressing, perfect as a light meal or a flavorful side dish.

Ingredients

Salad:

  • 1 – 14 ounce pack of cabbage or coleslaw mix (about 6-7 cups shredded cabbage)
  • 1 – 15 ounce can chickpeas, drained and rinsed
  • 1/2 small red onion, thinly sliced
  • 1/2 English cucumber, diced
  • 1 cup kalamata olives, pitted and chopped
  • 1 cup green olives, pitted and chopped
  • 1/4 cup fresh dill, chopped
  • 1/4 cup parsley, chopped
  • 5 green onions (white and green parts), chopped
  • 1/2 cup feta cheese, crumbled

Dressing:

  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 lemon, juiced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare the Salad: In a large bowl, combine the shredded cabbage or coleslaw mix, drained chickpeas, thinly sliced red onion, diced cucumber, chopped kalamata olives, chopped green olives, fresh dill, parsley, chopped green onions, and crumbled feta cheese. Mix well to evenly distribute all ingredients.
  2. Make the Dressing: In a mason jar or salad dressing container, add the extra virgin olive oil, minced garlic, freshly squeezed lemon juice, dried oregano, kosher salt, and black pepper. Seal the container and shake well until the dressing is thoroughly combined.
  3. Toss the Salad: Pour the prepared dressing over the salad mixture. Toss the salad gently but thoroughly until the cabbage and other ingredients are well coated with the dressing.
  4. Serve or Chill: Serve the salad immediately alongside your favorite grilled meats such as salmon or chicken, or enjoy it on its own as a light meal. For enhanced flavor, refrigerate the salad for 30 minutes before serving to allow the flavors to meld beautifully.

Notes

  • Use a sharp knife to thinly slice the red onion for a milder flavor.
  • Refrigerating the salad before serving intensifies the flavors and softens the cabbage slightly.
  • For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
  • Adjust salt to taste, especially if using salty olives.
  • Serve fresh on the same day for optimal texture and flavor.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Greek

Find it online: https://kitchenloving.com/greek-cabbage-salad-with-chickpeas-and-feta-recipe/