Salads · 30 min
Mediterranean Chickpea Salad with Lemon Vinaigrette
- 30 min
- 2–6 servings
- 504 kcal / serving
This quick Mediterranean-style chickpea salad pairs creamy feta with crisp vegetables. The lemon-oregano vinaigrette ties everything together for a satisfying weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- ½ mediumred onion
- 2tomatoes
- 1yellow bell pepper
- yellow bell peppers
- English cucumbers
- lemons
- red onions
From the pantry: black pepper, extra virgin olive oil, oregano, dried, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · measuring spoons · mixing bowls · salad spinner (optional) · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½English cucumber
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- ½ mediumred onion
- 2tomatoes
- 1yellow bell pepper
- yellow bell peppers
- English cucumbers
- lemons
- red onions
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lemon | ½ | 1 | 1 ½ |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| tomatoes | 2 | 4 | 6 |
| yellow bell pepper | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Whisk together minced garlic, lemon juice, olive oil, oregano, salt, and pepper in a large bowl to make the dressing.
- Drain and rinse the chickpeas, then pat them dry with paper towels before adding them to the dressing and tossing to coat.
- Peel and finely dice the red onion, then mix it into the bowl with the dressed chickpeas.
- Wash the tomatoes, cucumber, and bell pepper; medium dice the tomatoes and cucumber and add them to the bowl. Seed and medium dice the bell pepper and fold it in.
- Wash and dry the parsley, strip the leaves from the stems, finely mince the leaves, and sprinkle over the salad.
- Crumble or crumble-free feta into the bowl and toss gently to combine.
- Taste and adjust seasoning if needed, then transfer to a serving dish or individual plates to serve.
Two tips
- Prep ahead: chop vegetables and mix the dressing up to a day in advance, then combine just before serving to keep textures fresh.
- Serving idea: layer the salad over a bed of greens or use as a filling for a pita for a lighter lunch.
Nutrition per serving
- Calories
- 504 kcal
- Protein
- 16 g
- Carbs
- 46 g
- Fat
- 31 g
- Fiber
- 12 g
- Sodium
- 548 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.