Low-Fat Mediterranean Chickpea Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A refreshing, low-fat salad combining hearty chickpeas with crisp vegetables and a bright lemon vinaigrette, perfect for a light meal or side dish. This Mediterranean low-carb recipe, ready in about 10 minutes, pairs canned chickpeas, cucumber, and cherry tomatoes for a weeknight-friendly dinner. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 cherry tomatoes, halved
• 1/4 small red onion, finely diced
• 1/4 cup chopped fresh parsley
• 3 tbsp fresh lemon juice
• 1 tbsp extra virgin olive oil
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground

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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 diced red onion, and 1/4 cup chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lemon juice, 1 tbsp extra virgin olive oil, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until emulsified.
3. Step 3: Pour the lemon vinaigrette over the chickpea mixture and toss gently until all ingredients are evenly coated.
4. Step 4: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.