Ingredients:

  • 2 cans (15 oz each) chickpeas (garbanzo beans), drained and rinsed
  • 1 large English cucumber, quartered and sliced (approx. 300g)
  • 1 pint cherry tomatoes, halved
  • 1 large red bell pepper, finely diced
  • 0.5 small red onion, very finely minced
  • 0.5 cup (75g) Kalamata olives, pitted and halved
  • 0.5 cup (100g) block feta cheese, crumbled
  • 0.5 cup fresh flat-leaf parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 0.25 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) red wine vinegar
  • 1 clove garlic, pressed or finely grated
  • 1 teaspoon dried oregano
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon cracked black pepper

Instructions:

  1. Drain the 2 cans of chickpeas into a colander and rinse under cold water. Shake the colander vigorously for 30 seconds to dry them and scuff those outer skins.
  2. Quarter and slice the English cucumber, then place it in a small bowl. Sprinkle with a pinch of salt and let sit for 5 minutes.
  3. Pat the cucumbers dry with paper towels to remove the moisture pulled out by the salt. <small>Note: This prevents the salad from becoming watery.</small>
  4. In a small mason jar, combine the 60ml olive oil, 30ml lemon juice, 15ml red wine vinegar, grated garlic, oregano, salt, and pepper.
  5. Shake the jar vigorously until the dressing is opaque and fully emulsified.
  6. In your largest mixing bowl, toss together the dried chickpeas, prepared cucumber, halved cherry tomatoes, diced bell pepper, and minced red onion.
  7. Add the halved Kalamata olives, chopped parsley, and fresh mint to the bowl.
  8. Pour the dressing over the vegetables and toss <strong>until everything is glistening and evenly coated</strong>.
  9. Gently fold in the 100g of crumbled feta cheese, being careful not to break it down too much.
  10. Allow the salad to rest at room temperature for 30 minutes