Name: Greek Chickpea Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cans (15 oz) chickpeas (drained and rinsed); 1 large cucumber (diced); 1 pint cherry tomatoes (halved); 1 red bell pepper (chopped); ½ red onion (thinly sliced); ½ cup kalamata olives (halved); ¾ cup crumbled feta; ¼ cup olive oil; 3 tablespoons lemon juice (about 1 lemon); 1 tablespoon red wine vinegar; 1 teaspoon dried oregano; 1 clove garlic (minced); Salt and black pepper (to taste)

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This Greek Chickpea Salad is the kind of lunch that keeps you full until dinner. Chickpeas bring the protein, crunchy cucumber and juicy tomatoes bring the freshness, and a lemony oregano dressing ties it all together.

With grocery prices the way they are, a can of chickpeas is one of the best deals in the store. Here it does the heavy lifting, so a big bowl of salad feeds four for a lot less than a takeout lunch.

There’s no lettuce to wilt, either. That means this salad actually gets better after a few hours in the fridge, which makes it perfect for packing lunches or bringing to a potluck.

Serve it on its own, scoop it up with pita, or spoon it next to grilled chicken for an easy dinner.

Ingredients and Swaps

Chickpeas: Two cans, drained and rinsed. They make this a meal, not a side.
Vegetables: Cucumber, cherry tomatoes, bell pepper and red onion.
Olives and feta: Kalamata olives and crumbled feta give it the Greek flavor. Either can be left out to save money.
Dressing: Olive oil, lemon juice, red wine vinegar, oregano and garlic.

Tips for the Best Chickpea Salad

Rinse and dry the chickpeas. Dressing clings better to dry chickpeas.
Soak the red onion. Ten minutes in cold water softens its bite.
Seed watery cucumbers. Scoop out the seeds of a regular cucumber so the salad doesn’t get soupy.
Let it sit. Thirty minutes in the fridge lets the chickpeas soak up the dressing. It’s good right away and better later.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $12.08 from Walmart, $9.69 from ALDI · Per Serving – $2.42 to $3.02

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Greek Chickpea Salad

A hearty, no-lettuce Greek salad with chickpeas, cucumber, tomatoes, feta and olives in a lemony oregano dressing. Ready in 15 minutes.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Main Course, Salad

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

2 cans (15 oz) chickpeas drained and rinsed
1 large cucumber diced
1 pint cherry tomatoes halved
1 red bell pepper chopped
½ red onion thinly sliced
½ cup kalamata olives halved
¾ cup crumbled feta
¼ cup olive oil
3 tablespoons lemon juice about 1 lemon
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 clove garlic minced
Salt and black pepper to taste

Method

In a small jar or bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, garlic, salt and pepper.
Add the chickpeas, cucumber, cherry tomatoes, bell pepper, red onion and olives to a large bowl.
Pour the dressing over the salad and toss well.
Fold in the feta. Taste and adjust the salt, pepper and lemon.
Serve right away or chill for 30 minutes to let the flavors blend.

Notes

Soak the sliced red onion in cold water for 10 minutes to soften its bite.
Add chopped parsley or fresh dill if you have it.
Stretch it further with a cup of cooked orzo or quinoa.
Swap the feta for cubed mozzarella if that’s what you have.

How to Serve It

As a main-dish lunch, stuffed into pita, over greens or next to grilled chicken. Stretch it with cooked pasta or quinoa. More filling salads are in 12 Cheap Salad Recipes That Actually Fill You Up.