Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp Fresh Lemon Juice
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Dried Oregano
  • 1 clove Finely minced Garlic
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly ground Black Pepper
  • 2 cans (15 oz each) Canned Chickpeas (Garbanzo Beans), rinsed and dried
  • 1 large English Cucumber, diced
  • 1 cup Cherry or Grape Tomatoes, halved
  • 1/4 cup Finely diced Red Onion
  • 1/2 cup Pitted Kalamata Olives, halved
  • 4 oz Feta Cheese, cubed
  • 1/4 cup Chopped Fresh Parsley

Instructions:

  1. Prep the Produce: Rinse and thoroughly dry the canned chickpeas. Dice the cucumber, halve the tomatoes, and finely dice the red onion. Soak the diced red onion in cold water for five minutes, then drain, to remove the harsh bite. Chop the parsley and cut the block feta into consistent cubes.
  2. Whisk the Vinaigrette: In a small bowl or jar, combine the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Whisk vigorously until the dressing is well combined and slightly thickened. Taste and adjust seasoning.
  3. Assemble the Salad: Place the dried chickpeas, diced cucumber, tomatoes, olives, and red onion into the large mixing bowl. Pour about two-thirds of the prepared Lemon-Oregano Vinaigrette over the ingredients. Toss gently until all ingredients are lightly coated.
  4. Add Feta & Parsley: Gently fold in the cubed feta and the chopped fresh parsley, trying not to break the cheese cubes too much.
  5. Chill and Serve: Cover the bowl tightly and refrigerate for a minimum of 30 minutes. This mandatory step allows the chickpeas to absorb the bright flavors of the dressing. Before serving, give a final gentle stir. If the salad seems dry, add the remaining dressing, and adjust salt and pepper one last time.