Seven-Layer Mediterranean Chickpea Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant layered salad featuring chickpeas, fresh vegetables, and tangy feta, dressed with a lemon-oregano vinaigrette. This mediterranean-inspired vegetarian ready in about 15 minutes pairs (drained and rinsed) canned chickpeas, halved cherry tomatoes, finely diced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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.

Ingredients

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

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp freshly squeezed lemon juice, 1 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp black pepper until emulsified to create the vinaigrette.
2. Step 2: In a large glass bowl or trifle dish, layer ingredients in the following order: 2 cups drained and rinsed canned chickpeas, 1 medium diced cucumber (1/4-inch cubes), 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1/4 cup pitted and sliced Kalamata olives, 1/2 cup crumbled feta cheese, and 2 tbsp chopped fresh parsley.
3. Step 3: Drizzle the prepared lemon-oregano vinaigrette evenly over the layered salad.
4. Step 4: Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Toss gently before serving if desired.