Ingredients:

  • 1 (15-ounce) can Chickpeas (drained and rinsed)
  • 1 large English Cucumber, diced
  • 1 pint Cherry or Grape Tomatoes, halved or quartered
  • 1/4 cup finely minced Red Onion
  • 1/2 cup freshly chopped Flat-leaf Parsley
  • 1/4 cup crumbled Feta Cheese (optional, omit for vegan)
  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tablespoons Fresh Lemon Juice
  • 1 Tablespoon Red Wine Vinegar
  • 1 teaspoon Dried Oregano
  • 1 clove Garlic, minced finely
  • 1/2 teaspoon Salt
  • 1/4 teaspoon freshly ground Black Pepper

Instructions:

  1. Thoroughly rinse and drain the canned chickpeas. Pat them lightly with a clean tea towel to remove excess moisture, then place in a large mixing bowl.
  2. Dice the cucumber, halve the tomatoes, and finely mince the red onion. Chop the fresh parsley. Add all prepared vegetables and herbs to the bowl with the chickpeas.
  3. In a separate small bowl or jar, combine the olive oil, lemon juice, red wine vinegar, oregano, minced garlic, salt, and pepper. Whisk vigorously until the dressing emulsifies slightly.
  4. Pour about two-thirds of the vinaigrette over the salad mixture. Toss gently until everything is evenly coated. Taste and add more dressing if needed, ensuring it is bright and flavourful but not saturated.
  5. If using, gently fold in the crumbled feta cheese.
  6. For the best flavour, cover and chill for at least 30 minutes before serving. Serve cold or at room temperature.