Ingredients:

  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (150 g) cucumber, diced
  • ¼ cup (30 g) red onion, finely chopped
  • ½ cup (75 g) feta cheese, crumbled
  • ¼ cup (15 g) fresh parsley, chopped
  • ¼ cup (15 g) fresh mint, chopped
  • 3 tablespoons (45 ml) olive oil
  • 2 tablespoons (30 ml) lemon juice
  • 1 teaspoon (5 g) dried oregano
  • Salt & pepper, to taste

Instructions:

  1. Rinse and drain chickpeas, chop vegetables and herbs.
  2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper until combined.
  3. In a large mixing bowl, add chickpeas, halved tomatoes, diced cucumber, red onion, feta cheese, parsley, and mint.
  4. Pour dressing over the salad mix, then gently toss everything together until well coated.
  5. Sample the salad and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to taste.
  6. Serve immediately or chill for 15-30 minutes to allow the flavours to meld.