Ingredients:

  • 2 (15-ounce/425g) cans chickpeas, drained and rinsed
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) cucumber, diced
  • 1/2 cup (50g) red onion, finely chopped
  • 1/2 cup (50g) Kalamata olives, pitted and halved
  • 4 ounces (115g) Feta cheese, crumbled
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh mint, chopped
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Instructions:

  1. Chop the cherry tomatoes, cucumber, red onion, olives, parsley, and mint.
  2. In a large mixing bowl, combine the chickpeas, chopped vegetables, feta cheese, parsley, and mint.
  3. In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  4. Pour the dressing over the salad and gently toss to combine.
  5. For best flavour, cover and refrigerate for at least 30 minutes to allow the flavours to meld.
  6. Serve chilled or at room temperature.