Chickpea and Feta Greek Salad with Oregano Vinaigrette

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing vegetarian salad featuring protein-rich chickpeas, crumbly feta, crisp cucumbers, and ripe tomatoes tossed in a bright oregano-lemon dressing. This Greek-inspired vegetarian recipe, ready in about 15 minutes, pairs canned chickpeas, drained and rinsed, English cucumber, diced, cherry tomatoes, halved 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.

Prep: 15 min Serves 4 Greek cuisine 280 cal/serving

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Ingredients

1 15-oz can canned chickpeas, drained and rinsed
1 medium English cucumber, diced
1 cup cherry tomatoes, halved
1/4 medium red onion, thinly sliced
4 oz feta cheese, crumbled
2 tbsp fresh oregano leaves, chopped
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
3/4 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a large mixing bowl, combine 1 15-oz can drained and rinsed chickpeas, 1 medium diced English cucumber, 1 cup halved cherry tomatoes, and 1/4 medium thinly sliced red onion.
Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 2 tbsp chopped fresh oregano leaves, 3/4 tsp salt, and 1/2 tsp black pepper until emulsified.
Step 3: Pour the oregano vinaigrette over the chickpea mixture and toss gently to coat all ingredients evenly.
Step 4: Fold in 4 oz crumbled feta cheese just before serving to maintain its texture.
Step 5: Serve chilled or at room temperature as a light lunch or side dish.