No-Cook Mediterranean Chickpea Salad with Lemon-Oregano Dressing

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

A vibrant, refreshing salad featuring tender chickpeas, crisp cucumber, and juicy tomatoes tossed in a bright lemon-oregano dressing, perfect for an easy picnic meal. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs canned chickpeas, English cucumber, cherry tomatoes 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 280 calories and feeds 4, 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

• 2 cups, drained and rinsed canned chickpeas
• 1 medium, diced into 1/2-inch cubes English cucumber
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely diced red onion
• 1/3 cup, pitted and halved kalamata olives
• 1/2 cup, crumbled feta cheese
• 1/4 cup, chopped fresh parsley
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 small, minced garlic clove
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups drained and rinsed canned chickpeas, 1 medium diced English cucumber (1/2-inch cubes), 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1/3 cup pitted and halved kalamata olives, 1/2 cup crumbled feta cheese, and 1/4 cup chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp dried oregano, 1 minced small garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until well combined and slightly emulsified.
3. Step 3: Pour the lemon-oregano dressing over the salad mixture and toss gently to coat all ingredients evenly. Let rest for 10 minutes at room temperature before serving to allow flavors to meld.