Ingredients:

  • 2 (15 oz / 425g) cans chickpeas, drained and rinsed
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (60g) Kalamata olives, pitted and sliced
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (15g) fresh Italian parsley, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Rinse the chickpeas under cold water until the foam disappears. Dice the cucumbers and red onions into small, uniform pieces—about the size of a chickpea. Halve the cherry tomatoes and slice the olives.
  2. Combine the olive oil, lemon juice, vinegar, minced garlic, oregano, salt, and pepper in a mason jar. Screw the lid on tight and shake vigorously for 30 seconds until the mixture looks opaque and creamy.
  3. Place the chickpeas and all diced vegetables in a large mixing bowl. Pour the dressing over the top and toss gently. Fold in the crumbled feta and fresh parsley last.