Chickpea and Feta Greek Salad with Oregano Vinaigrette
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 (vegetarian) ready in about 15 minutes pairs medium English cucumber, diced, cherry tomatoes, halved, medium red onion, thinly sliced 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
- 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chickpea and Feta Greek Salad with Oregano Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chickpea and Feta Greek Salad with Oregano Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes, halved from drying out.
Can I substitute ingredients in Chickpea and Feta Greek Salad with Oregano Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chickpea and Feta Greek Salad with Oregano Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chickpea and Feta Greek Salad with Oregano Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Lemon-Dill Greek Chickpea Salad with Feta
Slow-Cooked Chickpea and Spinach Stew with Tomato and Feta
Slow-Simmered Greek Chickpea and Spinach Stew
Slow-Cooked Greek Chickpea and Spinach Stew with Tomato and Herbs
One-Pot Greek Tomato and Chickpea Stew with Feta
One-Pan Greek Chickpea and Vegetable Sauté
