Ingredients
Scale
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 1 large English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, seeded and chopped
- 1/2 small red onion, finely diced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Begin by dicing the English cucumber, halving the cherry tomatoes, and chopping the red bell pepper and red onion into uniform, bite-sized pieces. Place all the chopped vegetables into a large mixing bowl.
- Open the cans of chickpeas and pour them into a colander. Rinse them thoroughly under cold water until the water runs clear, then drain them well. Add the chickpeas to the bowl with the vegetables.
- In a small bowl or a glass jar, combine the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk or shake vigorously until the dressing is well emulsified.
- Pour the dressing over the chickpea and vegetable mixture. Add the sliced Kalamata olives and chopped fresh parsley. Toss everything together until every ingredient is evenly coated with the dressing.
- Gently fold in the crumbled feta cheese so it stays in chunks. For the best flavor, cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Cook Time: 15 minutes
- Diet: Gluten-Free, Vegetarian