Lemon-Infused Greek Chickpea Salad with Herbs

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A refreshing and protein-packed salad combining chickpeas with lemon juice, fresh herbs, and olive oil for a vibrant Mediterranean side or light meal. This Greek-inspired salad recipe, ready in about 15 minutes, pairs canned chickpeas, cucumber, cherry tomatoes 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 280 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

• 15 oz, drained and rinsed canned chickpeas
• 1 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 1/4 small, finely chopped red onion
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh mint
• 3 tbsp olive oil
• 3 tbsp fresh lemon juice
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 15 oz drained and rinsed canned chickpeas, 1 medium diced cucumber, 1 cup halved cherry tomatoes, and 1/4 small finely chopped red onion.
2. Step 2: Add 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh mint, tossing gently to mix.
3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp fresh lemon juice, 1 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp black pepper until emulsified.
4. Step 4: Pour the dressing over the chickpea mixture and toss thoroughly to coat all ingredients.
5. Step 5: Let the salad rest in the refrigerator for at least 20 minutes to allow flavors to meld before serving chilled or at room temperature.