Chickpea and Feta Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Mediterranean salad combining half a can of chickpeas with fresh cucumber, tomatoes, and crumbled feta, dressed in lemon-oregano vinaigrette. This mediterranean-inspired salads (mediterranean, vegetarian) ready in about 10 minutes pairs medium, diced (about 1 cup) cucumber, halved cherry tomatoes, small, finely chopped red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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: 10 min Serves 2 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1/2 can (7 oz) drained and rinsed chickpeas, 1 cup halved cherry tomatoes, 1/2 medium diced cucumber, and 1/4 small finely chopped red onion.
  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 lemon-oregano dressing over the chickpea mixture and toss gently until ingredients are well coated.
  4. Step 4: Fold in 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley.
  5. Step 5: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.

Frequently asked questions

How long does Chickpea and Feta Salad take to make?

Total time is about 10 minutes (10 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 Salad?

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 halved cherry tomatoes from drying out.

Can I substitute ingredients in Chickpea and Feta Salad?

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 Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Salad 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.

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