Lemon-Basil Mediterranean Chickpea Salad with Feta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing, protein-packed salad combining chickpeas, crisp cucumbers, and tangy feta, dressed with a bright lemon and basil vinaigrette. This Mediterranean-inspired vegetarian recipe (gluten free), ready in about 15 minutes, pairs canned chickpeas, cucumber, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

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

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