Lemon-Garlic Mediterranean Chickpea Salad with Feta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A bright and fresh Mediterranean salad packed with chickpeas, crisp vegetables, and creamy feta cheese, tossed in a zesty lemon-garlic dressing. This Mediterranean-inspired vegetarian recipe, 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 a quick salad or grain on the side. 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), drained and rinsed canned chickpeas
• 1 medium, diced into 1/2-inch cubes cucumber
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely diced red onion
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1, minced garlic clove
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 1 medium 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 olive oil, 2 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until well emulsified.
3. Step 3: Pour the lemon-garlic dressing over the salad and toss gently until everything is evenly coated. Let salad rest for 10 minutes at room temperature to meld flavors before serving.