No-Cook Mediterranean Chickpea Salad with Lemon and Herbs

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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 recipe (vegetarian), ready in about 15 minutes, pairs canned chickpeas, drained and rinsed, cucumber, diced, cherry tomatoes, halved 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.

Ingredients

• 2 cans (15 oz each) canned chickpeas, drained and rinsed
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and sliced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint leaves, chopped
• 1/4 cup (about 2 lemons) lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup feta cheese, crumbled (optional)

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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.