Ingredients:

  • 2 cans (15 oz each) Chickpeas, drained and rinsed
  • 2 cups English or Persian cucumbers, diced
  • 2 cups Cherry tomatoes, halved
  • 1 large Bell pepper (orange or yellow), diced
  • 0.5 cup Red onion, finely minced
  • 0.5 cup Kalamata olives, pitted and sliced
  • 0.75 cup Feta cheese, crumbled
  • 0.5 cup Fresh flat-leaf parsley, chopped
  • 0.33 cup Extra virgin olive oil
  • 3 tbsp Freshly squeezed lemon juice
  • 1 tbsp Red wine vinegar
  • 2 cloves Garlic, pressed or grated
  • 1 tsp Dried oregano
  • 0.5 tsp Sea salt
  • 0.25 tsp Cracked black pepper

Instructions:

  1. Drain the chickpeas into a colander and rinse under cold water until the foam disappears. Shake vigorously and pat dry with a clean kitchen towel to ensure the dressing adheres properly.
  2. Dice the cucumbers, bell peppers, and red onions into uniform 1/2-inch pieces. Halve the cherry tomatoes and slice the olives.
  3. In a small jar or whisking bowl, combine the olive oil, lemon juice, red wine vinegar, pressed garlic, dried oregano, sea salt, and black pepper. Whisk or shake vigorously until the dressing is emulsified and opaque.
  4. In a large glass mixing bowl, combine the dried chickpeas, diced vegetables, and olives. Pour the dressing over the mixture and toss gently to coat.
  5. Fold in the crumbled feta cheese and chopped parsley last to maintain the texture of the cheese. Let sit at room temperature for 15 minutes or refrigerate for 24 hours for maximum flavor absorption.