Greek-Style Chickpea Salad with Feta and Fresh Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A refreshing Mediterranean salad bursting with chickpeas, cucumbers, tomatoes, and creamy feta, dressed in a lemon-oregano vinaigrette. This greek-inspired salads (vegetarian, mediterranean) ready in about 15 minutes pairs halved cherry tomatoes, small, finely diced red onion, crumbled feta cheese 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
• 1/4 small, finely diced red onion
• 4 oz, crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 1 medium diced cucumber (1/2-inch cubes), 1 cup halved cherry tomatoes, 1/4 small finely diced red onion, 4 oz crumbled feta cheese, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint.
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 black pepper until emulsified.
3. Step 3: Pour the dressing over the salad and toss gently to coat all ingredients evenly. Let the salad sit for 10 minutes at room temperature before serving to allow flavors to meld.