Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp Fresh Lemon Juice
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 clove Garlic, finely minced or grated
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 2 cans (15 oz each) Canned Chickpeas (Garbanzo Beans), rinsed and patted dry
  • 1 large English Cucumber, quartered lengthwise and diced
  • 1 pint Cherry or Grape Tomatoes, halved or quartered
  • 1/4 cup Red Onion, finely diced
  • 1/2 cup (packed) Fresh Flat-Leaf Parsley, roughly chopped
  • 2 Tbsp (packed) Fresh Mint, roughly chopped (optional)

Instructions:

  1. Drain and Prep Chickpeas: Thoroughly drain and rinse the chickpeas under cold water. Pat them dry using a clean kitchen towel or paper towel. Mince the garlic and finely dice the red onion.
  2. Chop Vegetables: Dice the cucumber. Halve or quarter the tomatoes depending on size. Roughly chop the parsley and mint.
  3. Whisk the Dressing: In a small bowl, combine the olive oil, lemon juice, red wine vinegar, and Dijon mustard. Add the minced garlic, cumin, oregano, salt, and pepper. Whisk vigorously until the mixture is fully emulsified and slightly thickened.
  4. Combine and Marinate: In the large mixing bowl, gently combine the dried chickpeas, cucumber, tomatoes, and diced red onion. Pour the prepared dressing over the mixture and toss gently until all ingredients are evenly coated.
  5. Add Herbs and Chill: Stir in the fresh parsley and mint. Cover the bowl and refrigerate for at least 30 minutes. This chilling time allows the chickpeas to absorb the dressing and the flavours to properly marry.
  6. Final Check and Serve: Just before serving, give the salad a final gentle toss. Taste and adjust salt, pepper, or lemon juice if necessary. Serve chilled.