Ingredients:

  • 2 x 15 oz cans Canned Chickpeas (Garbanzo Beans), rinsed and thoroughly drained
  • 1 cup Cherry or Grape Tomatoes, halved or quartered
  • 1 medium English Cucumber, diced into half-inch (1 cm) pieces
  • 1/2 medium Red Onion, finely diced
  • 1/2 cup Kalamata Olives, pitted and halved
  • 1/2 cup Crumbled Feta Cheese (optional)
  • 1/2 cup, packed Fresh Flat-Leaf Parsley, coarsely chopped
  • 2 Tbsp Fresh Mint, finely chopped
  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp Fresh Lemon Juice (freshly squeezed)
  • 1 small clove Garlic, minced very finely
  • 1 tsp Dried Oregano (Mediterranean)
  • 1/2 tsp Sea Salt
  • 1/4 tsp Freshly Cracked Black Pepper

Instructions:

  1. Prepare the Vegetables and Chickpeas: Rinse the canned chickpeas thoroughly and allow them to drain completely. Dice the cucumber, halve the tomatoes, pit and halve the olives, and coarsely chop the parsley and mint.
  2. Treat the Onion: Finely dice the red onion. Place the diced onion in a small bowl and cover with cold water for 5 minutes to remove the harsh raw bite. Drain the onion well.
  3. Whisk the Lemon-Herb Vinaigrette: In a small jar or bowl, combine the fresh lemon juice, sea salt, and minced garlic; whisk until the salt is mostly dissolved. Add the dried oregano, black pepper, and extra virgin olive oil. Secure the lid and shake vigorously, or whisk, until the dressing is well combined and slightly thickened.
  4. Assemble the Salad: Place the drained chickpeas, treated red onion, chopped cucumber, tomatoes, olives, Feta (if using), parsley, and mint into a large mixing bowl.
  5. Dress and Toss: Pour about three-quarters of the prepared vinaigrette over the salad ingredients. Gently toss the mixture using a large spoon or spatula until everything is evenly coated, being careful not to mash the chickpeas or tomatoes.
  6. Taste and Adjust: Taste the salad and adjust seasoning as needed, adding the remaining vinaigrette or extra salt, pepper, or lemon juice.
  7. Chill (Recommended): For optimal flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving, allowing the chickpeas to absorb the dressing. Serve within 2-3 hours for optimal freshness.