A fresh, crunchy Mediterranean salad made with chickpeas, cucumber, tomatoes, red onion, feta, and fresh herbs, tossed in a bright lemon-olive oil dressing. Perfect for meal prep and lunch.
Ingredients
Salad
- 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
- 2 medium cucumbers, diced
- 2 large tomatoes, diced
- ½ small red onion, thinly sliced
- ¾ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- ¼ cup Kalamata olives, sliced, optional
Lemon Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder or 1 minced garlic clove
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
1. Prepare the chickpeas
Drain and rinse the chickpeas thoroughly.
Pat them dry with paper towels so the salad doesn’t become watery.
2. Prepare the vegetables
Dice the cucumber and tomatoes into bite-sized pieces.
Thinly slice the red onion.
Chop the parsley and dill.
3. Make the dressing
Whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper until well combined.
4. Combine
Add chickpeas, cucumber, tomatoes, red onion, parsley, dill, and olives to a large bowl.
Pour the dressing over everything and toss gently.
5. Add feta
Fold in the crumbled feta carefully so it stays in small pieces.
6. Chill
Cover and refrigerate for 20–30 minutes before serving. This allows the flavors to blend.
7. Serve
Give the salad another gentle toss before serving.
For meal prep, divide into individual containers and keep refrigerated.
Recipe Details
- Prep Time: 15 minutes
- Chill Time: 20–30 minutes
- Total Time: About 45 minutes
- Servings: 4–6
- Difficulty: Easy
Tips
- For the crunchiest salad, remove excess seeds from very watery tomatoes.
- Add avocado just before serving if desired.
- For extra protein, add grilled chicken or boiled eggs.
- A little lemon zest gives the dressing extra freshness.
- Store refrigerated in an airtight container for up to 3 days.
Q&A
Can I make it ahead?
Yes. It actually tastes better after the flavors have had time to combine.
Can I use fresh chickpeas?
Yes, cooked chickpeas work perfectly.
Can I replace feta?
Goat cheese or a mild white cheese can be used instead.
Can I make it vegan?
Yes—omit the feta or use a plant-based feta alternative.