Ingredients:

  • 2 cans (15-ounce / 425g each) chickpeas, rinsed and thoroughly drained
  • 1 large English cucumber, seeded and diced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 small red onion, very finely diced
  • 1 large yellow or orange bell pepper, diced
  • 1/2 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh mint
  • 4 ounces crumbled feta cheese (optional)
  • 1/2 cup good quality extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

  1. Prepare the Vinaigrette: Combine olive oil, lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper in a jar with a tight-fitting lid. Seal tightly and shake vigorously until well combined and emulsified. Set aside.
  2. Prepare the Vegetables: Thoroughly rinse and drain the canned chickpeas. Dice the cucumber, halve the tomatoes, dice the bell pepper, and very finely mince the red onion. Chop the fresh parsley and mint.
  3. Combine Salad Base: In a large mixing bowl, gently combine the drained chickpeas, cucumber, tomatoes, bell pepper, red onion, parsley, and mint.
  4. Dress the Salad: Pour about three-quarters of the prepared vinaigrette over the salad mixture. Gently toss everything together until the vegetables and chickpeas are evenly coated.
  5. Taste and Adjust: Taste a small spoonful. Add more salt, pepper, or remaining dressing as needed to balance the flavour.
  6. Chill (Recommended): Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavours to meld.
  7. Serve: Before serving, give it one final gentle toss. Transfer to a serving platter and sprinkle generously with crumbled feta cheese (if using).