Half-Baked Mediterranean Chickpea Salad with Feta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A refreshing Mediterranean salad featuring half the usual chickpeas combined with crunchy vegetables and tangy feta cheese. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs canned chickpeas, drained and rinsed, cucumber, diced, cherry tomatoes, halved 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 2, 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 cup canned chickpeas, drained and rinsed
• 1/2 medium cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 small red onion, finely chopped
• 1/3 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large mixing bowl, combine 1 cup drained and rinsed canned chickpeas, 1/2 diced cucumber, 1/2 cup halved cherry tomatoes, and 1/4 finely chopped red onion.
2. Step 2: Add 1/3 cup crumbled feta cheese and 2 tbsp chopped fresh parsley to the bowl.
3. Step 3: In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
5. Step 5: Chill the salad for 15 minutes before serving to allow flavors to meld.