Ingredients:

  • 2 (15-ounce/425g) cans chickpeas, drained and rinsed
  • 1 English cucumber, diced (about 1 ½ cups)
  • 1 red bell pepper, diced (about 1 cup)
  • ½ red onion, thinly sliced
  • ½ cup Kalamata olives, pitted and halved
  • 4 ounces/115g crumbled feta cheese (approximately 1 cup)
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh mint
  • ¼ cup extra virgin olive oil (60ml)
  • 3 tablespoons fresh lemon juice (45ml)
  • 1 tablespoon red wine vinegar (15ml)
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions:

  1. Drain and rinse the canned chickpeas thoroughly using a colander.
  2. Dice the cucumber and red bell pepper. Thinly slice the red onion.
  3. In the large mixing bowl, combine the chickpeas, cucumber, red bell pepper, red onion, olives, feta cheese, parsley, and mint.
  4. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper.
  5. Pour the vinaigrette over the salad and gently toss to combine.
  6. Serve immediately, or chill for at least 30 minutes to allow the flavors to meld (optional, but recommended!).