No-Cook Mediterranean Chickpea Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A refreshing, protein-packed salad with chickpeas, cucumbers, and feta that requires no cooking and comes together in 10 minutes. This mediterranean-inspired salads (vegetarian) ready in about 10 minutes pairs chickpeas, cucumber, red onion 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 380 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 can (15 oz), drained and rinsed chickpeas
• 1, diced cucumber
• 1/2, finely chopped red onion
• 1/4 cup, pitted and sliced Kalamata olives
• 1/2 cup, crumbled feta cheese
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 1 can drained and rinsed chickpeas, 1 diced cucumber, and 1/2 finely chopped red onion.
2. Step 2: Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
3. Step 3: Pour dressing over chickpea mixture and toss gently to coat all ingredients.
4. Step 4: Add 1/4 cup sliced Kalamata olives and 1/2 cup crumbled feta cheese, then toss again until evenly distributed.
5. Step 5: Let sit for 5 minutes to allow flavors to meld before serving chilled.