Alexandria Virginia Inspired Mediterranean Chickpea Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A refreshing Mediterranean salad packed with protein-rich chickpeas, crisp vegetables, and a zesty lemon-oregano dressing. This mediterranean-inspired easter (mediterranean, vegetarian) ready in about 10 minutes pairs canned chickpeas, cucumber, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, drained and rinsed canned chickpeas
• 1 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 1/4 medium, finely chopped red onion
• 1/2 cup, crumbled feta cheese
• 1/4 cup, chopped fresh parsley
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large mixing bowl, combine 2 cups drained and rinsed canned chickpeas, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 medium finely chopped red onion, 1/2 cup crumbled feta cheese, and 1/4 cup chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the salad ingredients and toss gently to combine. Let the salad sit for 10 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.