Ingredients:

  • 30 oz canned chickpeas, drained and rinsed
  • 1 lb English cucumber, diced
  • 1 pint grape tomatoes, halved
  • 1 large bell pepper, seeded and diced
  • 0.5 small red onion, finely diced
  • 0.5 cup Kalamata olives, pitted and halved
  • 0.5 cup fresh flat-leaf parsley, finely chopped
  • 4 oz feta cheese, crumbled
  • 0.25 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 0.5 tsp Dijon mustard

Instructions:

  1. Dice the English cucumber into half-inch rounds and then quarter. Place in a bowl with a pinch of salt for 5 minutes to draw out excess moisture.
  2. Prepare the remaining vegetables: halve the cherry tomatoes, dice the bell pepper, and finely dice the red onion (soak onion in cold water for 5 minutes if a milder flavor is desired).
  3. In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, sea salt, black pepper, and Dijon mustard until fully emulsified.
  4. Drain and rinse the chickpeas thoroughly. While still slightly damp, toss them with two tablespoons of the prepared vinaigrette in a large mixing bowl.
  5. Add the prepared cucumber (drained of any liquid), tomatoes, bell pepper, onion, olives, parsley, and crumbled feta to the bowl. Pour over the remaining dressing and toss well to combine.