Herbed Mediterranean Chickpea and Feta Salad

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A refreshing Mediterranean salad combining chickpeas, crisp cucumber, ripe tomatoes, and tangy feta cheese tossed in a lemon-oregano dressing. This Mediterranean salad recipe (vegetarian), ready in about 15 minutes, pairs canned chickpeas, drained and rinsed, cucumber, diced, and 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 250 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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) canned chickpeas, drained and rinsed
• 1 medium (about 1 cup) cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 3 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 1 cup diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1/2 cup crumbled feta cheese, and 1/4 cup chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the lemon-oregano dressing over the salad and toss gently to coat all ingredients evenly. Let rest for 10 minutes at room temperature before serving to allow flavors to meld.