Low-Sodium Mediterranean Chickpea Salad with Cucumber and Feta

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A fresh, low-sodium salad featuring chickpeas, crisp cucumbers, and creamy feta cheese, dressed in a light lemon-olive oil vinaigrette. This Mediterranean low-carb recipe (low sodium, vegetarian), ready in about 15 minutes, pairs canned chickpeas, drained and rinsed, English cucumber, and crumbled feta cheese for a weeknight-friendly dinner. Each serving lands at about 220 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 1/2 cups canned chickpeas, drained and rinsed
• 1 medium English cucumber
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, finely diced
• 2 tbsp fresh parsley, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1/4 tsp black pepper
• 1/2 tsp dried oregano

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Instructions

1. Step 1: Dice 1 medium English cucumber into 1/4-inch cubes and place it in a large mixing bowl along with 1 1/2 cups drained and rinsed canned chickpeas.
2. Step 2: Add 1/4 cup finely diced red onion, 1/2 cup crumbled feta cheese, and 2 tbsp chopped fresh parsley to the bowl.
3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1/4 tsp black pepper, and 1/2 tsp dried oregano until combined and slightly emulsified.
4. Step 4: Pour the dressing over the salad ingredients and gently toss until everything is evenly coated. Chill for 15 minutes before serving to allow flavors to meld.