Ingredients:

  • 2 cans (15 oz each) chickpeas, rinsed and thoroughly drained
  • 1 large English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 large red or orange bell pepper, seeded and diced
  • 0.5 medium red onion, finely diced
  • 0.5 cup pitted and sliced Kalamata olives
  • 0.5 cup high-quality block feta cheese, crumbled
  • 0.25 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced into a paste
  • 1 teaspoon dried oregano
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon cracked black pepper

Instructions:

  1. Drain the chickpeas. Pour both cans into a colander and rinse under cold water. Note: Keep rinsing until the foam disappears to ensure the beans are clean and neutral tasting.
  2. Dry the legumes. Spread the rinsed chickpeas on a clean kitchen towel and pat them dry. Note: Excess water will dilute your Mediterranean chickpea salad dressing.
  3. Prep the vegetables. Dice the English cucumber, bell pepper, and red onion into uniform 1 cm pieces until you have a colorful pile of gems.
  4. Slice the tomatoes. Cut the cherry tomatoes in half lengthwise. Note: Slicing them lengthwise helps them release just enough juice to mingle with the dressing without collapsing.
  5. Create the garlic paste. Mince the 2 cloves of garlic, then sprinkle a pinch of salt over them and use the side of your knife to mash them into a smooth paste.
  6. Whisk the vinaigrette. In a small jar or bowl, combine the extra virgin olive oil, lemon juice, garlic paste, dried oregano, salt, and pepper until the liquid is opaque and slightly thickened.
  7. Combine the base. Add the chickpeas, cucumbers, peppers, onions, and olives into your large mixing bowl and toss gently.
  8. Add the feta. Crumble the block feta over the top. Note: Use your hands to get varying sizes of crumbles for different texture hits in every bite.
  9. Dress the salad. Pour the lemon vinaigrette over the mixture and toss once more until the vegetables look glossy and vibrant.
  10. Taste and adjust. Take a bite and add another squeeze of lemon or a pinch of salt if the flavors don't pop immediately.