Ingredients:

  • 2 cans (15 oz each) Chickpeas, drained and rinsed
  • 2 cups English or Persian Cucumber, diced
  • 1.5 cups Cherry Tomatoes, halved
  • 1 large Bell Pepper, diced
  • 0.5 small Red Onion, finely diced
  • 0.5 cup Fresh Flat-Leaf Parsley, finely chopped
  • 0.5 cup Kalamata Olives, pitted and sliced
  • 0.5 cup Feta Cheese, crumbled
  • 0.25 cup Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Red Wine Vinegar
  • 1 clove Garlic, grated
  • 1 tsp Dried Oregano
  • 0.5 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper

Instructions:

  1. In a large mixing bowl, combine the finely diced red onion, lemon juice, red wine vinegar, and grated garlic. Let macerate for 5 minutes to mellow the onion's flavor.
  2. Add the drained and rinsed chickpeas, diced cucumbers, halved cherry tomatoes, and diced bell peppers to the bowl. Season with dried oregano and sea salt, tossing gently to coat.
  3. Add the sliced kalamata olives, crumbled feta cheese, and chopped parsley. Drizzle the extra virgin olive oil and cracked black pepper over the salad. Toss thoroughly to emulsify the dressing and ensure even distribution.