Ingredients:

  • 2 (15 oz/425 g) cans chickpeas, drained and rinsed (about 3 cups / 510 g drained)
  • 1 medium English cucumber, diced (about 1 1/4 cups / 200 g)
  • 1 1/2 cups cherry or grape tomatoes, halved (about 250 g)
  • 1 small red onion, thinly sliced (about 1/4 cup / 60 g)
  • 3/4 cup pitted Kalamata olives, halved (about 120 g)
  • 4 oz (115 g) feta cheese, crumbled (reduced-sodium optional)
  • 1/3 cup fresh flat-leaf parsley, chopped (about 10–15 g)
  • 2 tbsp fresh dill, chopped (optional, about 10 g)
  • 1/4 cup extra-virgin olive oil (60 ml)
  • 3 tbsp fresh lemon juice (45 ml, about 1 large lemon)
  • 1 tbsp red wine vinegar (15 ml, optional)
  • 1 tsp Dijon mustard (5 ml)
  • 1 small garlic clove, minced
  • 1 tsp dried oregano (or 1 tbsp fresh oregano, chopped)
  • 1 tsp kosher salt (adjust to taste, about 5–6 g)
  • 1/2 tsp freshly ground black pepper (about 1 g)
  • 1 tsp honey or agave (optional)
  • 1 cup cooked quinoa (optional meal-prep add-in, about 185 g)
  • 1 ripe avocado, sliced (optional; add just before eating)
  • 1 cup baby spinach or mixed greens (optional for serving)

Instructions:

  1. Prep the chickpeas and vegetables: Drain and rinse canned chickpeas well; shake off excess water and pat dry if desired. Dice cucumber, halve tomatoes, thinly slice red onion, halve olives, chop herbs, and crumble feta.
  2. Make the dressing: Combine lemon juice, red wine vinegar (if using), Dijon mustard, minced garlic and oregano in a small bowl or jar. Slowly whisk in olive oil until emulsified (or shake vigorously in a lidded jar). Season with salt and pepper and adjust to taste.
  3. Assemble the salad: In a large bowl, toss chickpeas, cucumber, tomatoes, onion, olives and chopped parsley (and optional dill). Pour about 3/4 of the dressing over the salad and toss to coat; reserve remaining dressing for storage or for those who prefer less dressing. Gently fold in crumbled feta or pack it separately to keep very firm.
  4. Portion for meal prep: Option A - Divide salad into 4 airtight containers and store dressing in small separate containers in the fridge; add dressing 10–30 minutes before eating for best crispness. Option B - Layer jars with dressing on the bottom, then chickpeas and cucumbers/tomatoes, then olives/onion, herbs, and top with feta; seal and refrigerate.
  5. Chill and serve: Chill at least 30 minutes before serving to let flavors meld (optional). Before serving, shake or toss containers, add reserved dressing and any delicate add-ins (sliced avocado, greens) right before eating.