Oven-Roasted Mediterranean Chickpea Salad with Lemon-Oregano Dressing

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A vibrant Mediterranean salad featuring tender roasted chickpeas tossed with crisp cucumbers and sun-dried tomatoes, dressed in a bright lemon-oregano vinaigrette. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 40 minutes, pairs canned chickpeas, olive oil, smoked paprika 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 220 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

• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 3/4 tsp, divided kosher salt
• 1/4 tsp black pepper
• 1 medium (about 8 oz), diced into 1/2-inch cubes cucumber
• 1/3 cup, chopped sun-dried tomatoes
• 1/4 small, finely diced red onion
• 1 tbsp, finely chopped fresh oregano leaves
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 tsp honey

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Instructions

1. Step 1: Preheat your oven to 400°F. Toss 1 can (15 oz) drained chickpeas with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp kosher salt, and 1/4 tsp black pepper in a bowl until evenly coated. Spread the chickpeas on a baking sheet and roast for 25 minutes, shaking the pan halfway through, until crispy and fragrant.
2. Step 2: While chickpeas roast, combine 1 diced medium cucumber (1/2-inch cubes), 1/3 cup chopped sun-dried tomatoes, 1/4 small finely diced red onion, and 1 tbsp chopped fresh oregano in a large mixing bowl.
3. Step 3: In a small bowl, whisk together 1 tbsp red wine vinegar, 2 tbsp fresh lemon juice, 1 tsp honey, remaining 1 tbsp olive oil, and 1/4 tsp kosher salt to create the dressing.
4. Step 4: Once chickpeas are roasted, let them cool slightly and add them to the vegetable mixture. Pour the dressing over everything and toss gently to combine. Serve immediately or chill for up to 1 hour to meld flavors.