Warm Chickpea and Tomato Salad with Feta and Oregano

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A hearty Mediterranean salad featuring tender chickpeas and sweet tomatoes tossed with tangy feta and fragrant oregano, served warm. This Mediterranean-inspired vegetarian recipe, ready in about 20 minutes, pairs cherry tomatoes, halved, olive oil, garlic clove, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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. 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 1/2 cups cooked chickpeas (drained and rinsed if canned)
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1 tbsp red wine vinegar
• 1/2 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a skillet over medium heat. Add 1 minced garlic clove and 1 tsp dried oregano, sauté for 30 seconds until fragrant.
2. Step 2: Add 1 1/2 cups cooked chickpeas and 1 cup halved cherry tomatoes to the skillet. Cook, stirring occasionally, for 5-7 minutes until the tomatoes soften and chickpeas are warmed through.
3. Step 3: Remove from heat and stir in 1 tbsp red wine vinegar, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss gently to combine.
4. Step 4: Transfer the warm mixture to a serving bowl and sprinkle 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley over the top. Serve immediately.