Revithosalates (pr. reh-vee-thaw-sah-LAH-tess), are Greek salads made with chickpeas. Chickpeas are one of my favourite legumes and I always cook them from scratch.
Further down, you will find some more of the chickpea salads, I have made in the past.
As it takes some time to prepare and cook them, I usually cook the whole package (500 grams) and then store the leftovers in the deep freezer, so it’s much easier the next time to have them handy and use them.
Whenever I go to the farmers’ market I come back with lots of fruit and vegetables and a few weeks ago I bought lots of greens to make spanakopita, where I love adding myronia, kafkalithres and other aromatic herbs. However, I keep the most tender parts of spinach and other greens to make salads. I have added some of these herbs in the salad but if you don’t have all of them, you don’t necessarily have to use them all.
I also got some young chard which I blanched only for only 1 – 2 minutes. If you will be using bigger chard it is best to separate the stems from the leaves and cook the stems first as they require a longer cooking time and then add the leaves.
I had leftover taramosalata in the refrigerator which I used to make the salad dressing but again if you don’t have taramosalata, or if you want it vegan, just use olive oil and lemon juice.
Some of these herbs had their roots on and I have now planted some in my pots and I now have fresh coriander, myronia, chard, parsley etc.
I’ve also planted some potatoes, peppers, onions and garlic.
Note: In both recipes, I have used Agourelaio which is the first olive oil taken from unripe olives. If you don’t have any, use extra virgin olive oil.
Agourelaio” is typically translated into English as “early harvest olive oil” or “unripe olive oil. Agourelaio (Αγουρέλαιο) is a type of Greek olive oil that is highly prized for its distinctive flavor and nutritional qualities. The name “agourelaio” comes from the Greek word “agouros,” meaning “unripe” or “elaio,” meaning olive oil.
Revithosalata with Chard and Taramosalata Salad Dressing
This Greek chickpea salad is a vibrant and nutritious dish that combines a variety of fresh ingredients with a Mediterranean twist.
The salad features chickpeas as its base, providing a hearty and protein-rich foundation and lots of other healthy ingredients, dressed with taramosalata dressing.
Revithosalata with Chard and Taramosalata Dressing
A healthy Greek chickpea salad made with Chard and Taramosalata Dressing.
More Chickpea Salads in the post
Ingredients
- 250 grams chickpeas
- 3 tbsp olive oil
- 150 grams chard
- 1 spring onion, finely cut
- 1 clove garlic, finely cut
- 1 tsp grated fresh ginger
- 1 tsp lemon zest
- 1 artichoke, cut into small pieces
- 2 radishes, thinly sliced
- ½ green apple, cut into small pieces
- 1 cup fresh greens: Baby spinach leaves, rocket, coriander, kafkalithres and myronia (Mediterranean hartwort and chervil)
- 1 tbsp black Corinthian raisins
Taramosalata Salad dressing
- ½ cup white taramosalata
- ½ juicy lemon
- 3 tbsp agourelaio (see note for this olive oil)
- Extra agourelaio on top
Instructions
- Soak the chickpeas overnight.
- Next day rub them with your hands and adding fresh water remove the skin. Drain, add fresh water and boil. Remove foam forming on top, with a slotted ladle and when no more foam arises, drain and add fresh water. Bring to boil, add salt and cook until they are soft, about 45 minutes. Drain and set aside to cool.
- Blanche the chard, drain, cut and set aside.
- Peel the artichoke and the apple and place them in a bowl with water and lemon juice to prevent them from oxidizing.
- Add lemon juice and agourelaio in taramosalata and mix to the consistency of a sauce.
- Heat the olive oil in a skillet and sauté the onion for 2 – 3 minutes. Add the garlic and sauté until both become translucent. Add the artichoke and sauté for a couple of minutes and then the chard. Just mix 1 – 2 times and add the chickpeas.
Season with salt and pepper. - Remove from the heat and add the apple, radishes, raisins, fresh greens and mix in the taramas salad dressing.
- Serve with extra agourelaio on top and if not fasting or if you are not vegan, serve it with marinatedanchovies.
Notes
Agourelaio" is typically translated into English as "early harvest olive oil" or "unripe olive oil. Agourelaio (Αγουρέλαιο) is a type of Greek olive oil that is highly prized for its distinctive flavor and nutritional qualities. The name "agourelaio" comes from the Greek word "agouros," meaning "unripe" or "elaio," meaning olive oil.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 398Total Fat 26gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 22gCholesterol 26mgSodium 159mgCarbohydrates 34gFiber 10gSugar 9gProtein 11g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
This chickpea salad is a delightful combination of flavors and textures, perfect as a light meal or a side dish.
Here is another chickpea salad recipe I made with the other batch of chickpeas.
Revithosalata, with Tahini Salad Dressing
This chickpea salad is a delightful mix of flavors and textures, making it a satisfying light meal or a versatile side dish.
The dish is elevated with a creamy tahini salad dressing, made by blending 3 tablespoons of olive oil, 2 teaspoons of tahini, grated fresh ginger, lemon zest, and a touch of garlic.
This dressing adds a nutty, tangy richness that perfectly complements the bright flavors of the salad.
Revithosalata, with Tahini Salad Dressing
This chickpea salad is a delightful mix of flavors and textures, making it a satisfying light meal or a versatile side dish.
Ingredients
- 250 grams chickpeas
- 3 tbsp olive oil
- 1 spring onion, finely cut
- 2 radishes, thinly sliced
- 1 cup fresh greens: myronia, kafkalithres, coriander
- 1 tomato
- Salt freshly ground black pepper
- ½ juicy lemon
- 3 tbsp agourelaio (see note)
- Extra agourelaio on top
Tahini Salad dressing
- 3 tbsp olive oil
- 2 tsp tahini
- 1 clove garlic
- 1 tsp grated fresh ginger
- 1 tsp lemon zest
Instructions
- Soak the chickpeas from the previous night. Boil the chickpeas and skim off the foam. Strain and return them to boil for 15 minutes and strain again. (If you have leftover
cooked chickpeas in the freezer, as I did remove them from the freezer in the morning and let them sit until they thaw). - In a bowl add all the salad ingredients and mix
well. Add the olive oil, lemon juice, salt and pepper and mix. - In a food processor add the salad dressing ingredients and mix to the consistency of thick mayonnaise.
- Add the salad dressing to the chickpeas and toss to combine.
- Serve with extra agourelaio on top.
Notes
Agourelaio" is typically translated into English as "early harvest olive oil" or "unripe olive oil. Agourelaio (Αγουρέλαιο) is a type of Greek olive oil that is highly prized for its distinctive flavor and nutritional qualities. The name "agourelaio" comes from the Greek word "agouros," meaning "unripe" or "elaio," meaning olive oil.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 330Total Fat 24gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 19gCholesterol 0mgSodium 170mgCarbohydrates 25gFiber 7gSugar 5gProtein 8g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Both recipes go to the event Creative Concoctions #2, created and hosted by me. You still have until the 14th April to prepare and participate with a vegan recipe.
Revithosalata with Quinoa, Beets and Yoghurt Sauce
Reviithosalata with Quinoa and Beet and Yoghurt Sauce is a delicious and nutritious Greek salad that combines the earthy flavor of chickpeas with the sweetness of beets and the freshness of crunchy vegetables.
The dish is elevated with a tangy yoghurt dressing infused with garlic and Mediterranean spices.
This salad is a delightful balance of flavors and textures, making it a perfect choice for a light meal or a refreshing side dish.
Revithosalata with Quinoa and Beet and Yoghurt Dressing
Reviithosalata with Quinoa and Beetroot Yoghurt Sauce is a delicious and nutritious Greek salad that combines the earthy flavor of chickpeas with the sweetness of beets and the freshness of crunchy vegetables.
Ingredients
- 250 grams chickpeas (cooked)
- ½ onion, finely chopped
- 1/2 cup cooked quinoa
- 8 tender lettuce leaves, roughly chopped
- 1 cup various colours, bell peppers, julienned
- 9 cherry tomatoes, halved
- 1 tbsp capers
- 4 olives, pitted
- 1 tbsp fresh parsley, finely chopped
- 2 cooked Beets, cut into smaller pieces (divided)
Beet and Greek Yoghurt Dressing:
- 1 clove garlic
- 1/2 cup Greek yoghurt
- Salt, pepper, oregano (to taste)
- A little hot paprika (optional, for a spicy kick)
- 3 tbsp extra virgin olive oil
- 1/4 cup lemon juice
- Vinegar (a mix of balsamic and red wine vinegar, 1 tbsp each)
Instructions
Prepare the Salad:
- In a large bowl, combine the cooked chickpeas with the chopped onion.
- Add the quinoa, bell peppers, cherry tomatoes, capers, olives, and chopped parsley.
- Add half of the beets and gently toss all the ingredients together until well combined. (The beets will add a beautiful color contrast and a sweet, earthy flavor to the dish).
Make the Beet and Yoghurt Dressing:
- In a food processor add the Greek yoghurt, the remaining beets, the garlic, salt, pepper, oregano, and hot paprika and process.
- Add the olive oil, lemon juice, and a combination of balsamic and red wine vinegar and mix until the dressing is smooth and well emulsified. Adjust seasoning to taste, if necessary.
Serve:
- Serve the Reviithosalata immediately, or chill it in the refrigerator for a more refreshing experience.
- Cut some lettuce in a plate and add the chickpea salad on top. Add as much yoghurt dressing over the salad as you like and gently toss to coat all the ingredients evenly.
- This salad is best enjoyed fresh, but leftovers can be kept for up to two days.
Serving Suggestion:
- Pair this Reviithosalata with a slice of crusty bread or pita for a complete, satisfying meal.
- The creamy yoghurt dressing combined with the variety of fresh vegetables and chickpeas makes this dish a true Mediterranean delight.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 476Total Fat 28gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 22gCholesterol 14mgSodium 511mgCarbohydrates 44gFiber 11gSugar 16gProtein 16g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Revithosalata (chickpea salad) with Feta
This Revithosalata (chickpea salad), is a simple yet flavorful dish that combines fresh vegetables with the creaminess of feta and the bright, tangy notes of a lemon-olive oil dressing.
Revithosalata (Chickpea salad) with Feta
This Revithosalata (chickpea salad), is a simple yet flavorful dish that combines fresh vegetables with the creaminess of feta and the bright, tangy notes of a lemon-olive oil dressing.
Ingredients
- 200 grams chickpeas, cooked
- 1 tomato, peeled and chopped into cubes
- 1 small cucumber, peeled and cut into rounds
- 1/4 green bell pepper, chopped
- 50 grams feta
Optional ingredients:
- 1 small onion, peeled and sliced
- 10 Kalamata olives, pitted
Salad dressing:
- 2tbsp extra virgin olive oil
- 2 tbsp lemon juice
- ½ tsp salt
- Freshly grated black pepper
- ½ tsp dried oregano
Instructions
- To cook the chickpeas: Soak the chickpeas from the previous night.
- Boil the chickpeas and skim. Strain and return them to boil for 30 minutes. Strain again.
- Place all salad ingredients into a large bowl.
- Add the olive oil, lemon juice, black pepper, salt and oregano and toss to combine.
- Place in the refrigerator for 1 hour to marinate, or serve immediately.
- Leftover salad is best enjoyed within 2-3 days after making.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 383Total Fat 22gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 22mgSodium 827mgCarbohydrates 36gFiber 9gSugar 9gProtein 14g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Chickpea Recipes
Check out some more recipes using chickpeas!
These vegan chickpea burgers are packed with spices and herbs, very  healthy and seriously satisfying !
Hoummous soup is made with the same ingredients as for hoummous dip. More hot broth is added until it reaches the consistency of a soup and is served with croutons. The cooked chickpeas can be freezed, so when making this soup, I usually boil more in order to make the dip whenever I like.
Falafels are deep-fried balls traditionally found in Middle Eastern cuisine, usually made from ground chickpeas, though some variants contain broad beans or fava beans
Chickpeas combined with spinach, makes a delicious and healthy vegan dish, perfect during the period Lent.
Revithia giahni sti gastra is a vegan dish with stewed chickpeas, traditionally cooked in a clay pot and baked in a wood burning oven.Â
Vegan Meringues made with aquafaba are light, airy and crispy, which melt in your mouth, much better than egg meringues.
Revithokeftedes (pr. reh-vee-thaw-kae-FTEH-thes) aka chickpea Patties is a delicious, healthy, Greek, vegan meal.
Whole Wheat Penne with Chickpeas, Roasted Cherry Tomatoes and roasted garlic is a delicious and healthy vegan pasta dish. A delicious summer meal.
Revithosoupa is a very simple, vegan Greek, healthy and nutritious chickpea soup made with a few simple ingredients.
Hummus or hoummous is a Middle Eastern dip made from mashed chickpeas and blended with tahini, garlic, lemon juice, spices and olive oil.
This Hummus Dip is a wonderful recipe which is based on the traditional hummus recipe but combined with roasted butternut squash and garlicky Greek olives.
Kopiaste and Kali Orexi!
Eftychia
Thursday 7th of April 2011
Yummy.......!!!!!!!!!!!! Delicious salad!