No-Cook Mediterranean Chickpea Salad with Lemon and Herbs

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

A refreshing, no-cook salad packed with protein-rich chickpeas, fresh cucumber, tomatoes, olives, and a bright lemon-herb dressing — perfect for a quick lunch or side. This mediterranean-inspired no cook (vegetarian, mediterranean) ready in about 15 minutes pairs large cucumber, diced, cherry tomatoes, halved, kalamata olives, pitted and sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 6 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 2 cans (15 oz each) drained and rinsed chickpeas, 1 large diced cucumber, 1 cup halved cherry tomatoes, 1/2 cup sliced kalamata olives, 1/4 cup finely diced red onion, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint leaves.
  2. Step 2: In a small bowl, whisk together 1/4 cup lemon juice, 3 tbsp extra virgin olive oil, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until emulsified and bright.
  3. Step 3: Pour the lemon-herb dressing over the salad and toss gently to combine. If desired, fold in 1/2 cup crumbled feta cheese. Let the salad rest for 10 minutes at room temperature before serving to allow flavors to meld.

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Frequently asked questions

How long does No-Cook Mediterranean Chickpea Salad with Lemon and Herbs 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 Salad with Lemon and Herbs?

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 large cucumber, diced from drying out.

Can I substitute ingredients in No-Cook Mediterranean Chickpea Salad with Lemon and Herbs?

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 Salad with Lemon and Herbs for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Salad with Lemon and Herbs vegetarian?

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

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