Ingredients:

  • 2 (15-ounce) cans chickpeas, drained and rinsed (approx. 450g total), or 3 cups cooked chickpeas
  • 1 English cucumber, diced (approx. 1 medium)
  • 1 pint cherry tomatoes, halved (approx. 500g)
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved (approx. 75g)
  • 4 ounces feta cheese, crumbled (approx. 115g)
  • 1/4 cup fresh parsley, chopped (approx. 1 small bunch)
  • 1/4 cup fresh mint, chopped (approx. 1 small bunch)
  • 1/4 cup extra virgin olive oil (60ml)
  • 3 tablespoons fresh lemon juice (approx. 1 lemon)
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Drain and rinse the canned chickpeas thoroughly. Pat them dry with a paper towel (optional, for better dressing adhesion).
  2. Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and halve the olives. Chop the parsley and mint.
  3. In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  4. In a large mixing bowl, combine the chickpeas, cucumber, tomatoes, red onion, olives, feta cheese, parsley, and mint.
  5. Pour the lemon-herb dressing over the salad and toss gently to combine.
  6. Taste the salad and add more salt, pepper, or lemon juice, if needed.
  7. For best flavour, chill the salad for at least 30 minutes before serving to allow the flavours to meld. This step isn’t critical, but it does make a difference.