Ingredients:

  • 2 cups fresh chickpeas (about 300g, cooked and cooled)
  • 1 cup cherry tomatoes, halved (150g)
  • 1 cucumber, diced (250g)
  • ½ red onion, finely chopped
  • ¼ cup fresh parsley, chopped (10g)
  • ¼ cup feta cheese, crumbled (optional, 40g)
  • ¼ cup extra virgin olive oil (60ml)
  • 2 tablespoons lemon juice (30ml)
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Rinse and drain fresh chickpeas if canned (or use cooked fresh chickpeas). Halve cherry tomatoes, dice cucumber, and finely chop red onion and parsley.
  2. In a medium bowl, combine olive oil, lemon juice, Dijon mustard, salt, and pepper. Whisk until emulsified and well combined.
  3. In a large bowl, add fresh chickpeas, cherry tomatoes, cucumber, red onion, and parsley. Pour dressing over the salad and toss gently to combine.
  4. Top with crumbled feta cheese if desired. Serve immediately or chill for 10 minutes for the flavors to meld.