This is one of those meals I keep on repeat—especially when I want something fresh, easy, and not another boring salad.

I started making this Mediterranean chickpea salad on meal prep Sundays, and now it’s become one of my go-to’s for quick lunches and light dinners. It’s packed with fiber-rich chickpeas, juicy tomatoes, crisp cucumber, and tangy olives and feta—all tossed in a simple lemon-olive oil dressing.

It’s colorful, crunchy, and full of flavor. And the best part? It takes about 15 minutes to make and keeps beautifully in the fridge.

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed

• 1 cup cherry tomatoes, halved

• 1/2 cucumber, diced

• 1/4 red onion, finely chopped

• 1/4 cup Kalamata olives, sliced

• 1/4 cup crumbled feta cheese

• 2 tbsp chopped fresh parsley

For the Dressing:

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1/2 tsp dried oregano

• Salt and pepper, to taste

Instructions

1. In a large bowl, combine chickpeas, tomatoes, cucumber, red onion, olives, feta, and parsley.

2. In a small bowl or jar, whisk together olive oil, lemon juice, oregano, salt, and pepper.

3. Pour dressing over the salad and toss well to combine. Taste and adjust seasoning if needed.

4. Serve immediately or refrigerate for up to 3 days. Great on its own or over greens!

Why I Love This Salad

This is one of those “fridge-friendly” recipes that makes eating well so much easier. It’s full of Mediterranean flavor, plant-based protein, and vibrant veggies—and it tastes even better the next day.

Back when I was trying to break free from ultra-processed lunches, this salad became my go-to. It’s light, satisfying, and leaves you feeling refreshed instead of sluggish.

Nutrition Information (Per Serving – Makes 2)

• Calories: 320

• Protein: 12g

• Carbohydrates: 26g

• Fiber: 7g

• Fat: 18g