Mediterranean Chickpea Salad with Feta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A refreshing Mediterranean chickpea salad using half the usual amount of dressing for a light, vibrant dish perfect for lunch or a side. This mediterranean-inspired salads (vegetarian) ready in about 10 minutes pairs canned chickpeas, drained and rinsed, cucumber, diced, cherry tomatoes, halved 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 220 calories and feeds 2, 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 cup canned chickpeas, drained and rinsed
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp red onion, finely diced
• 1/4 cup feta cheese, crumbled
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 1 cup drained and rinsed canned chickpeas, 1/2 cup diced cucumber, 1/2 cup halved cherry tomatoes, 2 tbsp finely diced red onion, and 1/4 cup crumbled feta cheese.
2. Step 2: In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the salad ingredients, toss gently to combine, then sprinkle with 1 tbsp chopped fresh parsley. Serve chilled or at room temperature.