Lemon-Basil Mediterranean Chickpea Salad

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A fresh and colorful Mediterranean salad with chickpeas, cucumber, tomato, and a zesty lemon-basil dressing. This Mediterranean vegetarian recipe, ready in about 10 minutes, pairs canned chickpeas, cucumber, and cherry tomatoes for a weeknight-friendly dinner. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 cucumber, diced
• 1 cup halved cherry tomatoes
• 1/4 small red onion, finely chopped
• 1/4 cup chopped fresh basil leaves
• 3 tbsp extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 minced garlic clove
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large mixing bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 small finely chopped red onion, and 1/4 cup chopped fresh basil leaves.
2. Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp freshly squeezed lemon juice, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated.
4. Step 4: Let the salad rest in the refrigerator for at least 15 minutes before serving to allow flavors to meld.