Ingredients:

  • 15 oz (425g) canned chickpeas, drained and rinsed
  • 1/2 cup (60g) crumbled feta cheese
  • 1 English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (50g) red onion, finely diced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp (3g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Rinse the chickpeas under cold water until the foam disappears, then pat them dry with a paper towel.
  2. Dice the cucumber and red onion into uniform cubes, roughly the size of a chickpea.
  3. Combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a mason jar. Shake vigorously for 30 seconds until emulsified.
  4. Combine the rinsed chickpeas and diced vegetables in a large bowl.
  5. Pour the dressing over the salad and toss gently until evenly coated.
  6. Fold in the crumbled feta and chopped parsley.
  7. Cover and refrigerate for at least 30 minutes before serving.