Ingredients:

  • 3 cans (15 oz / 425g each) chickpeas, drained and rinsed
  • 2 medium English cucumbers (approx. 1 lb / 450g), diced
  • 2 large red bell peppers (approx. 12 oz / 340g), diced
  • 1/2 cup (75g) red onion, finely diced
  • 1 cup (30g) fresh parsley, chopped
  • 3/4 cup (110g) Kalamata olives, pitted and halved
  • 1 cup (150g) feta cheese, crumbled
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 2 tbsp (30ml) red wine vinegar
  • 1 tsp (5g) Dijon mustard
  • 1 tsp (2g) dried oregano
  • 2 cloves (6g) garlic, minced
  • sea salt to taste
  • black pepper to taste

Instructions:

  1. Dice the cucumbers and bell peppers into uniform 1/2-inch pieces.
  2. Finely mince the red onion. For a milder flavor, soak the diced onion in cold water for 5 minutes, then drain before adding to the bowl.
  3. In a mason jar, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, dried oregano, and minced garlic. Shake vigorously until the mixture is emulsified and creamy.
  4. In a large mixing bowl, combine the rinsed chickpeas, diced cucumbers, bell peppers, red onion, olives, and chopped parsley.
  5. Pour the prepared vinaigrette over the salad and toss gently to coat.
  6. Fold in the crumbled feta cheese last to prevent the cheese from breaking down and clouding the dressing.