Lemon-Oregano Mediterranean Chickpea Salad

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A refreshing Mediterranean salad featuring chickpeas tossed with fresh lemon juice, oregano, cucumber, and cherry tomatoes. This Mediterranean vegetarian recipe, ready in about 10 minutes, pairs canned chickpeas, drained and rinsed, cucumber, diced, and cherry tomatoes, halved 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 (about 1 cup) cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh oregano leaves, chopped
• 3 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 3/4 tsp salt
• 1/2 tsp black pepper

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

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, and 1/4 cup finely chopped red onion.
2. Step 2: Add 2 tbsp chopped fresh oregano leaves, 3 tbsp fresh lemon juice, and 2 tbsp extra virgin olive oil to the bowl.
3. Step 3: Season with 3/4 tsp salt and 1/2 tsp black pepper, then toss gently until all ingredients are evenly coated.
4. Step 4: Let the salad rest at room temperature for 10 minutes to allow flavors to meld before serving.