Ingredients:

  • 2 (15-ounce / 425g) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
  • 1 English cucumber, diced (about 1.5 cups)
  • 2 medium tomatoes, diced (about 1.5 cups)
  • ½ red onion, finely chopped (about ½ cup)
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • ½ cup crumbled feta cheese (optional)
  • ¼ cup Kalamata olives, pitted and halved (optional)
  • 3 tablespoons extra virgin olive oil (45ml)
  • 2 tablespoons fresh lemon juice (30ml)
  • 1 tablespoon red wine vinegar (15ml)
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions:

  1. Prepare the Vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper.
  2. Combine Salad Ingredients: In a large mixing bowl, combine drained and rinsed chickpeas, diced cucumber, diced tomatoes, chopped red onion, parsley, mint, feta (if using), and olives (if using).
  3. Dress the Salad: Pour the vinaigrette over the salad and gently toss to coat evenly.
  4. Adjust Seasoning: Taste and adjust seasoning as needed, adding more salt and pepper to your liking.
  5. Chill (Optional): For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld. You can serve it immediately if you fancy a quick bite.