No-Cook Mediterranean Chickpea Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A bright and refreshing Mediterranean salad featuring chickpeas, cucumbers, tomatoes, and feta tossed in a zesty lemon vinaigrette, perfect for a light outdoor meal. This Mediterranean-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs canned chickpeas, 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 320 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 cucumber
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely chopped red onion
• 1/2 cup, crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 minced garlic clove
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a large mixing bowl, combine 2 cups drained and rinsed canned chickpeas, 1 diced medium cucumber cut into 1/2-inch cubes, 1 cup halved cherry tomatoes, and 1/4 cup finely chopped red onion.
2. Step 2: Add 1/2 cup crumbled feta cheese and 1/4 cup chopped fresh parsley to the bowl.
3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until well emulsified.
4. Step 4: Pour the lemon vinaigrette over the salad ingredients and toss gently but thoroughly to coat all components evenly.
5. Step 5: Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld before serving chilled or at room temperature.