No-Cook Mediterranean Chickpea and Cucumber Salad

By AislePrompt Editorial · ·

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 fresh and vibrant salad combining chickpeas, cucumber, and herbs for a quick, no-cook Mediterranean-inspired appetizer or side dish. This Mediterranean-inspired no-cook recipe (vegetarian, gluten free), ready in about 15 minutes, pairs canned chickpeas, English cucumber, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 15 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 1 can (15 oz) drained and rinsed canned chickpeas, 1 medium English cucumber diced into 1/2-inch cubes, 1 cup halved cherry tomatoes, and 1/4 cup finely diced red onion.
  2. Step 2: Add 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh mint to the bowl for bright herbal notes.
  3. Step 3: Drizzle 3 tbsp extra virgin olive oil and 2 tbsp freshly squeezed lemon juice over the salad, then sprinkle 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Toss gently to combine all ingredients evenly.
  5. Step 5: Finish by folding in 1/3 cup crumbled feta cheese for a creamy, tangy contrast. Serve immediately or chill for 30 minutes to meld flavors.

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