Seasonal Vegetable and Chickpea Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A refreshing salad with crisp seasonal vegetables and protein-rich chickpeas, dressed in a bright lemon-herb vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 20 minutes pairs (15 oz), rinsed and drained chickpeas, halved cherry tomatoes, medium, diced cucumber 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), rinsed and drained chickpeas
• 1 cup, halved cherry tomatoes
• 1 medium, diced cucumber
• 1/2 medium, diced red bell pepper
• 1/4 cup, thinly sliced red onion
• 1, zested and juiced lemon
• 3 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 1 can (15 oz) rinsed and drained chickpeas, 1 cup halved cherry tomatoes, 1 medium diced cucumber, 1/2 medium diced red bell pepper, and 1/4 cup thinly sliced red onion.
2. Step 2: In a small bowl, whisk together 1 lemon (zested and juiced), 3 tbsp olive oil, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the vegetable mixture and toss gently to coat evenly.
4. Step 4: Chill in the refrigerator for at least 30 minutes to allow flavors to develop before serving.