Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium (150g) red bell pepper, diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (50g) fresh parsley, chopped
  • 1/2 cup (60g) crumbled feta cheese
  • 1/4 cup (60ml) extra-virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 1 tsp (5g) Dijon mustard
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Rinse the canned chickpeas thoroughly under cold water until the foam disappears; drain them well to avoid adding excess water to the salad.
  2. Dice the cucumber, bell pepper, and red onion into uniform pieces, roughly the size of a chickpea.
  3. Combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper in a small jar. Shake vigorously for 30 seconds or whisk until the mixture looks creamy and unified.
  4. Place the chickpeas and diced vegetables in a large bowl. Pour the dressing over the top and toss gently with a spoon until everything is evenly coated.
  5. Fold in the crumbled feta and chopped parsley last to prevent the feta from breaking down.