Ingredients:

  • 2 cans (15 oz each) Chickpeas, drained and rinsed
  • 1 large English Cucumber, approx. 300g
  • 1 pint Cherry Tomatoes, halved
  • 1/2 medium Red Onion, finely diced
  • 1 large Red Bell Pepper, diced
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 2 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 cup Feta Cheese, crumbled
  • 1/4 cup Fresh Parsley, chopped
  • 1/4 cup Kalamata Olives, pitted and sliced

Instructions:

  1. Drain the canned chickpeas into a colander and rinse under cold water until the foam disappears. Pat them completely dry with a clean kitchen towel to ensure the dressing adheres.
  2. Dice the English cucumber, red bell pepper, and red onion into uniform bite-sized pieces. Slice the cherry tomatoes into halves.
  3. In a small mason jar or bowl, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, and dried oregano. Shake or whisk vigorously until the dressing is emulsified.
  4. In a large mixing bowl, combine the dried chickpeas, cucumber, tomatoes, onion, and bell pepper.
  5. Pour the vinaigrette over the salad and toss thoroughly to coat all ingredients.
  6. Gently fold in the crumbled feta cheese, chopped fresh parsley, and Kalamata olives before serving.