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-inspired salad recipe (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 250 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) 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.