Greek chickpea and feta salad

Name: Greek chickpea and feta salad
Total time: 10 min
Cuisine: Greek
Ingredients: 1 tin, 400 g tin, drained and rinsed; 0.5 cucumber, diced; 200g cherry tomatoes, halved; 0.5 red onion, thinly sliced; 80g feta, crumbled; 12 Kalamata olives; 2 tbsp extra virgin olive oil; 1 lemon, juiced; 1 tsp dried oregano

Chickpeas, cucumber, tomato and feta in a lemony oregano dressing. Fresh, filling and ready in minutes.

Time10 min
LevelEasy
Costabout £2.83 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

2 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

1tin400 g tin, drained and rinsed
½cucumberdiced
200 gcherry tomatoeshalved
½red onionthinly sliced
80 gfetacrumbled
12Kalamata olives
2 tbspextra virgin olive oil
1lemonjuiced
1 tspdried oregano

Method

1
Mix the olive oil, lemon juice and oregano in a large bowl with a pinch of black pepper.
2
Add the chickpeas, cucumber, tomatoes and red onion and toss to coat.
3
Fold through the olives and half of the feta.
4
Top with the remaining feta and serve straight away.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.