Ingredients:

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 large English cucumber (300g), diced
  • 1 pint (250g) cherry tomatoes, halved
  • 1 medium red bell pepper, seeded and diced
  • 0.5 small red onion (50g), finely minced
  • 0.5 cup (75g) Kalamata olives, pitted and sliced
  • 0.5 cup (75g) feta cheese, crumbled
  • 0.5 cup fresh parsley, finely chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, grated
  • 1 tsp dried oregano
  • 0.25 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Drain the chickpeas into a colander and rinse under cold water until the foam disappears. Shake dry and transfer to a large mixing bowl.
  2. Dice the cucumber, bell peppers, and tomatoes into uniform 1cm pieces. Finely mince the red onion and chop the parsley.
  3. In a small glass jar or bowl, whisk together the olive oil, lemon juice, grated garlic, and dried oregano until emulsified.
  4. Combine the vegetables, olives, and feta cheese with the chickpeas. Pour the dressing over the salad and toss thoroughly to coat. Season with sea salt and black pepper to taste.