Chilled Mediterranean Chickpea Salad with Feta and Olives

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A refreshing no-cook salad combining protein-rich chickpeas with briny olives, tangy feta, and crisp vegetables, all tossed in a lemon-oregano dressing. This Mediterranean-inspired no-cook recipe (vegetarian, gluten free), ready in about 15 minutes, pairs canned chickpeas, English 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 rice, quinoa, or a quick salad. 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 can (15 oz), drained and rinsed canned chickpeas
• 1 medium, diced into 1/2-inch cubes English cucumber
• 1 cup, halved cherry tomatoes
• 1/4 small, finely diced red onion
• 1/2 cup, pitted and halved Kalamata olives
• 1/2 cup, crumbled feta cheese
• 2 tbsp, chopped fresh parsley
• 3 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp, freshly ground black pepper

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Instructions

1. Step 1: In a large bowl, combine 1 can (15 oz) drained and rinsed canned chickpeas, 1 medium English cucumber diced into 1/2-inch cubes, 1 cup halved cherry tomatoes, 1/4 small finely diced red onion, 1/2 cup pitted and halved Kalamata olives, 1/2 cup crumbled feta cheese, and 2 tbsp chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until emulsified and fragrant.
3. Step 3: Pour the lemon-oregano dressing over the salad mixture and toss gently until all ingredients are evenly coated. Chill in the refrigerator for 15 minutes before serving to allow flavors to meld.