Mediterranean Chickpea and Feta Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A refreshing Mediterranean salad featuring half-portion chickpeas and crumbled feta, tossed in a bright lemon vinaigrette with fresh herbs. This mediterranean-inspired salads (mediterranean, vegetarian) ready in about 10 minutes pairs rinsed and drained canned chickpeas, crumbled feta cheese, halved 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 320 calories and feeds 1, 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

• 1/2 cup, rinsed and drained canned chickpeas
• 1/4 cup crumbled feta cheese
• 1/2 cup halved cherry tomatoes
• 1/2 medium, diced cucumber
• 2 tbsp finely chopped red onion
• 2 tbsp chopped fresh parsley
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 1/2 cup rinsed and drained canned chickpeas, 1/4 cup crumbled feta cheese, 1/2 cup halved cherry tomatoes, 1/2 diced medium cucumber, 2 tbsp finely chopped red onion, and 2 tbsp chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
3. Step 3: Pour the lemon vinaigrette over the salad ingredients and toss gently until everything is evenly coated.
4. Step 4: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.