Compass Rose Mediterranean Chickpea Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A vibrant, tangy salad combining chickpeas, cucumbers, tomatoes, and olives with a lemon-herb dressing evoking the freshness of Mediterranean north winds. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs halved cherry tomatoes, pitted and sliced kalamata olives, small, finely diced 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 4, 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.

Ingredients

• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 medium, diced into 1/2-inch cubes cucumber
• 1 cup, halved cherry tomatoes
• 1/2 cup, pitted and sliced kalamata olives
• 1/4 small, finely diced red onion
• 1/4 cup, chopped fresh parsley
• 3 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 15 oz drained and rinsed canned chickpeas, 1 diced medium cucumber, 1 cup halved cherry tomatoes, 1/2 cup sliced kalamata olives, 1/4 finely diced small red onion, and 1/4 cup chopped fresh parsley.
2. Step 2: In a separate small bowl, whisk together 3 tbsp lemon juice, 3 tbsp extra virgin olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until well emulsified.
3. Step 3: Pour the dressing over the salad ingredients and toss gently until everything is evenly coated. Let the salad rest at room temperature for 10 minutes before serving to allow flavors to meld.