Herb-Marinated Mediterranean Chickpea Salad

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A refreshing salad of chickpeas tossed with cucumbers, tomatoes, red onion, and herbs, dressed in a lemon-olive oil vinaigrette. This Mediterranean-inspired salad recipe (vegetarian, gluten free), 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, drained and rinsed canned chickpeas
• 1 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh mint leaves
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1, minced garlic clove
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup, crumbled (optional) feta cheese

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Instructions

1. Step 1: In a large bowl, combine 2 cups drained and rinsed canned chickpeas, 1 diced medium cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint leaves.
2. Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the salad and toss gently to coat all ingredients evenly. If desired, sprinkle 1/2 cup crumbled feta cheese on top before serving chilled or at room temperature.