Low-Sodium Mediterranean Chickpea Salad

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 drafted and published.

A refreshing Mediterranean salad packed with chickpeas, fresh vegetables, and a zesty lemon-olive oil dressing, perfect for a light, low-sodium meal. This Mediterranean low-carb recipe (low-sodium, vegetarian), ready in about 15 minutes, pairs canned chickpeas, drained and rinsed, cucumber, diced, and cherry tomatoes, halved for a weeknight-friendly dinner. Each serving lands at about 280 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.

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

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Ingredients

1 1/2 cups canned chickpeas, drained and rinsed
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/3 cup (optional) feta cheese, crumbled

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Instructions

Step 1: In a large bowl, combine 1 1/2 cups drained and rinsed canned chickpeas, 1 cup diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
Step 2: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1/4 teaspoon ground black pepper, and 1/2 teaspoon ground cumin until emulsified.
Step 3: Pour the dressing over the chickpea and vegetable mixture and toss gently until everything is evenly coated.
Step 4: If desired, sprinkle 1/3 cup crumbled feta cheese on top for a creamy, salty contrast.
Step 5: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and serve chilled.