Ingredients:
- 2 cans (15 oz / 425g each) chickpeas, drained and rinsed
- 1 cup (150g) English cucumber, diced
- ½ cup (75g) red onion, finely diced
- ½ cup (60g) sun-dried tomatoes (packed in oil), chopped
- ½ cup (80g) marinated artichoke hearts, quartered
- ½ cup (70g) Kalamata olives, pitted and halved
- ½ cup (75g) feta cheese, crumbled
- ¼ cup (15g) fresh parsley, chopped
- 3 tbsp (45ml) olive oil
- 2 tbsp (30ml) fresh lemon juice
- 1 tbsp (15ml) red wine vinegar
- 1 clove (5g) garlic, minced
- 1 tsp (2g) dried oregano
- ½ tsp (3g) sea salt
- ¼ tsp (1g) cracked black pepper
Instructions:
- Rinse the chickpeas under cold water until the foam disappears to reduce sodium and improve digestion. Dice the cucumbers and red onions into uniform pieces.
- Combine the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, sea salt, and black pepper in a jar. Shake vigorously or whisk until the mixture is thickened and cohesive.
- In a large mixing bowl, combine the chickpeas, cucumbers, onions, sun-dried tomatoes, artichokes, and olives.
- Pour the vinaigrette over the salad mixture and toss gently. Fold in the crumbled feta and fresh parsley last to prevent the cheese from breaking down.