Ingredients:

  • 1 (15-ounce) can chickpeas, drained and rinsed (425g)
  • 1 cup cherry tomatoes, halved (150g)
  • 1/2 cup red onion, finely diced (75g)
  • 1/2 cup Kalamata olives, pitted and halved (75g)
  • 1/4 cup fresh parsley, chopped (10g)
  • 1/4 cup fresh mint, chopped (10g)
  • 1/4 cup crumbled feta cheese (optional) (30g)
  • 1/4 cup extra virgin olive oil (60ml)
  • 2 tablespoons fresh lemon juice (30ml)
  • 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. Drain and rinse the chickpeas thoroughly. Pat them dry with paper towels.
  2. Halve the cherry tomatoes, dice the red onion, halve the olives, and chop the parsley and mint.
  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  4. In the large bowl, combine the chickpeas, cherry tomatoes, red onion, olives, parsley, and mint. Add feta cheese (if using).
  5. Pour the lemon vinaigrette over the salad and toss gently to combine.
  6. Cover and refrigerate for at least 30 minutes to allow the flavours to meld (optional).
  7. Serve chilled or at room temperature. Garnish with extra parsley or a drizzle of olive oil, if desired.