Ingredients:

  • 2 (15 oz) cans chickpeas (garbanzo beans), drained and rinsed (each can ≈ 425 g drained); or 3 cups cooked chickpeas (450 g cooked)
  • 1 medium cucumber, diced (about 1 1/2 cups / 150 g)
  • 1 pint cherry tomatoes, halved (10–12 oz / 300–350 g)
  • 1 small red onion, thinly sliced or finely diced (about 3/4 cup / 100 g)
  • 1 medium bell pepper (any color), diced (about 1 cup / 150 g)
  • 1/2 cup fresh parsley, chopped (packed) (15 g)
  • 1/4 cup fresh mint or dill, chopped (optional) (10 g)
  • 3 oz feta cheese, crumbled (optional) (85 g)
  • 1/3 cup Kalamata olives, pitted and halved (optional) (50–60 g)
  • 3 tablespoons extra-virgin olive oil (45 ml)
  • 2 tablespoons fresh lemon juice (30 ml) — about 1 large lemon
  • 1 teaspoon lemon zest (optional) (2–3 g)
  • 1 clove garlic, finely minced or grated (about 1 tsp / 3 g)
  • 1 teaspoon Dijon mustard (5 g)
  • 1/2 teaspoon ground cumin (optional) (1.5 g)
  • 1/2 teaspoon honey or maple syrup (optional, to balance acidity) (2.5–3 g)
  • Salt, to taste (start with 3/4 teaspoon / 4–5 g)
  • Freshly ground black pepper, to taste (about 1/4 tsp / 1 g)
  • Optional garnish: lemon wedges, extra chopped parsley, a drizzle of olive oil or a sprinkle of sumac

Instructions:

  1. Prepare chickpeas: Drain and rinse canned chickpeas in a colander and optionally pat dry. If using dried chickpeas, soak and cook until tender and cool before using. Optionally reserve a few whole chickpeas for garnish and lightly smash 1/4 cup for a creamier texture.
  2. Chop vegetables and herbs: Dice cucumber and bell pepper, halve cherry tomatoes, thinly slice or dice red onion, and chop parsley and optional mint or dill.
  3. Make the dressing: Combine lemon juice, lemon zest (if using), minced garlic, Dijon mustard, cumin (if using), honey or maple (if using), salt, and pepper in a small jar or bowl. Add olive oil, close the jar and shake until emulsified or whisk until combined.
  4. Assemble the salad: In a large mixing bowl, add chickpeas, chopped vegetables, herbs, olives, and feta (if using). Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
  5. Adjust and rest: Taste and adjust salt, lemon, or olive oil as needed. Let the salad rest in the refrigerator for 20–30 minutes to allow flavors to meld, if desired.
  6. Serve: Garnish with extra parsley, lemon wedges, or a drizzle of olive oil. Serve chilled or at room temperature alongside pita, bread, or as a side to grilled proteins.