Go Back
–+ servings
Logo of The Forked Spoon featuring a blue spork.
Close-up of Mediterranean Chickpea Salad on a white plate with canned chickpeas, diced cucumber, halved cherry tomatoes, red onion, Kalamata olives, feta cheese, parsley, and black pepper, with a fork, small bowl of dressing, tomatoes, olives, and a rust-colored napkin around the plate.
4.93 from 13 votes

Mediterranean Chickpea Salad

This quick and easy Mediterranean Chickpea Salad is made with canned chickpeas, fresh vegetables, Kalamata olives, feta cheese, and a simple lemon oregano dressing. Ready in about 15 minutes, it's perfect for meal prep, light lunches, potlucks, or serving with grilled chicken, fish, pita, hummus, and tzatziki.
Prep Time15 minutes
Chill Time (optional)30 minutes
Total Time15 minutes
Servings: 6 servings
Calories: 270kcal
Chef: Jessica Randhawa

Ingredients

For the Salad

  • 2 (15-ounce) cans chickpeas - drained and rinsed
  • 1 cup cucumber - diced
  • 1 cup cherry tomatoes - halved
  • ½ cup red onion - finely chopped
  • ½ cup Kalamata olives - sliced
  • ½ cup feta cheese - crumbled
  • Chopped fresh parsley - for garnish, optional

For the Lemon Oregano Dressing

Instructions

  • Drain and rinse the chickpeas. Add the canned chickpeas to a fine-mesh strainer, rinse well under cool water, and drain thoroughly. Pat them dry with paper towels if they seem especially wet.
  • Prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and slice the Kalamata olives.
  • Mix the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until combined.
  • Combine the salad. Add the chickpeas, cucumber, tomatoes, red onion, Kalamata olives, and feta cheese to a large mixing bowl.
  • Dress and toss. Pour the lemon oregano dressing over the salad and gently toss until everything is evenly coated.
  • Rest and serve. Serve immediately, or refrigerate for 20-30 minutes to let the flavors blend. Garnish with chopped fresh parsley just before serving, if desired.

Notes

  • Use canned chickpeas for the quickest prep. Drain and rinse them well to remove excess sodium and canned flavor. For the best texture, let them drain thoroughly before mixing with the dressing.
  • Homemade chickpeas also work. If using cooked-from-scratch chickpeas, you'll need about 3 cups cooked chickpeas.
  • Use a crisp cucumber. English cucumbers, Persian cucumbers, or regular cucumbers all work. If using a regular cucumber with thick skin or large seeds, peel and seed it first.
  • Soak the red onion for milder flavor. If your onion is sharp, soak the chopped onion in cold water for 10 minutes, then drain before adding it to the salad.
  • Use block feta when possible. Feta crumbled from a block usually has better flavor and texture than pre-crumbled feta.
  • Let it rest for best flavor. This salad tastes even better after 20-30 minutes in the refrigerator because the chickpeas absorb the lemon oregano dressing.
  • Make it vegan. Omit the feta cheese or use a dairy-free feta alternative.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Stir before serving and refresh with a squeeze of lemon juice, a drizzle of olive oil, and a pinch of salt and pepper, if needed.

Nutrition

Calories: 270kcal | Carbohydrates: 24g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 910mg | Potassium: 336mg | Fiber: 7g | Sugar: 2g | Vitamin A: 263IU | Vitamin C: 10mg | Calcium: 134mg | Iron: 2mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.

Copyright © 2026 The Forked Spoon

QR Code linking back to recipe