Greek-Style Chickpea Salad with Cucumber and Feta

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A refreshing Mediterranean salad combining chickpeas, crisp cucumber, ripe tomatoes, and salty feta with a lemon-oregano dressing. This Greek-inspired salad recipe (vegetarian, mediterranean), ready in about 15 minutes, pairs canned chickpeas, cucumber, cherry tomatoes 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

• 2 cups, rinsed and drained canned chickpeas
• 1 large, diced into 1/2-inch pieces cucumber
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely chopped red onion
• 1/2 cup, crumbled feta cheese
• 2 tbsp, chopped fresh parsley
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp, freshly ground black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large salad bowl, combine 2 cups rinsed and drained canned chickpeas, 1 large diced cucumber into 1/2-inch pieces, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/2 cup crumbled feta cheese, and 2 tbsp chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until emulsified.
3. Step 3: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
4. Step 4: Let the salad sit for 10 minutes at room temperature before serving to allow flavors to meld.