Ingredients:

  • 1 can (425g) Chickpeas, drained and rinsed
  • 1 large (300g) English Cucumber, quartered and sliced
  • 2 cups (300g) Cherry tomatoes, halved
  • 1/2 cup (75g) Red onion, finely diced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (100g) Feta cheese, crumbled
  • 1/4 cup Fresh parsley, chopped
  • 1/4 cup (60ml) Extra virgin olive oil
  • 2 tbsp (30ml) Fresh lemon juice
  • 1 tbsp (15ml) Red wine vinegar
  • 1 clove Garlic, minced
  • 1 tsp Dried oregano
  • 1/2 tsp Sea salt
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Drain and rinse the canned chickpeas. Pour the can into a colander and rinse under cold water until the foam disappears completely. Spread the chickpeas on a clean kitchen towel and pat them dry to ensure the dressing adheres properly.
  2. Prepare the vegetables by quartering the English cucumber lengthwise, then slicing into half inch chunks until you have uniform triangles. Halve the cherry tomatoes with a serrated knife until they look like little rubies and finely dicing the red onion.
  3. Mince the garlic clove into a paste. In a small glass jar or bowl, combine the extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Shake or whisk vigorously until the dressing is creamy and emulsified.
  4. In a large mixing bowl, combine the dried chickpeas, cucumbers, tomatoes, onion, and olives. Pour the dressing over the vegetables and toss gently to coat.
  5. Add the crumbled feta cheese and chopped parsley. Fold gently one last time to prevent the feta from breaking down and clouding the salad. Let the salad sit for 10 minutes until the flavors harmonize and the onion softens