No-Cook Mediterranean Chickpea and Cucumber Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian, gluten free) ready in about 15 minutes pairs halved cherry tomatoes, finely diced red onion, chopped fresh parsley 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 a quick salad or grain on the side. 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

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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Frequently asked questions

How long does No-Cook Mediterranean Chickpea and Cucumber Salad take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover No-Cook Mediterranean Chickpea and Cucumber Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved cherry tomatoes from drying out.

Can I substitute ingredients in No-Cook Mediterranean Chickpea and Cucumber Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Cook Mediterranean Chickpea and Cucumber Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is No-Cook Mediterranean Chickpea and Cucumber Salad vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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