Ingredients:

  • 2 (15-ounce) cans chickpeas, drained and rinsed (850g total)
  • 1 English cucumber, diced (about 2 cups / 240g)
  • 1 red bell pepper, diced (about 1 cup / 120g)
  • 1/2 red onion, finely chopped (about 1/2 cup / 50g)
  • 1 cup cherry tomatoes, halved (about 170g)
  • 1/2 cup Kalamata olives, pitted and halved (about 75g)
  • 4 ounces feta cheese, crumbled (about 115g)
  • 1/4 cup fresh parsley, chopped (about 15g)
  • 1/4 cup fresh mint, chopped (about 15g)
  • 1/4 cup pickled red onion, store-bought or homemade (about 40g) (Optional)
  • 1/4 cup extra virgin olive oil (60ml)
  • 3 tablespoons fresh lemon juice (45ml), about 1 lemon
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional, for a bit of a kick)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Chop all the vegetables (cucumber, bell pepper, red onion, cherry tomatoes, olives, parsley, mint) according to the ingredient list.
  2. In a large bowl, combine the drained and rinsed chickpeas, chopped vegetables, olives, feta cheese, parsley and mint.
  3. In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, red pepper flakes (if using), salt, and pepper.
  4. Pour the dressing over the salad and gently toss to combine.
  5. Cover the salad and refrigerate for at least 30 minutes to allow the flavours to meld. This is optional but highly recommended. Serve chilled.