Chilled Mediterranean Chickpea Salad with Feta and Olives

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

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 (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.

Prep: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Chilled Mediterranean Chickpea Salad with Feta and Olives 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 Chilled Mediterranean Chickpea Salad with Feta and Olives?

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 canned chickpeas from drying out.

Can I substitute ingredients in Chilled Mediterranean Chickpea Salad with Feta and Olives?

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 Chilled Mediterranean Chickpea Salad with Feta and Olives 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 Chilled Mediterranean Chickpea Salad with Feta and Olives vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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