Ingredients:

  • 1 can (15 oz / 425g) canned chickpeas, drained and rinsed
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (40g) red onion, finely diced
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/3 cup (50g) Kalamata olives, pitted and sliced
  • 1/4 cup (15g) fresh parsley, chopped
  • 3 tbsp (45ml) extra-virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 clove (5g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/4 tsp (1.5g) sea salt
  • 1/4 tsp (0.5g) black pepper

Instructions:

  1. Rinse the chickpeas in a colander until the water runs clear to remove the metallic taste and excess sodium.
  2. In a large bowl, combine the rinsed chickpeas, diced cucumber, halved tomatoes, red onion, olives, and parsley.
  3. Combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a mason jar and shake vigorously for 30 seconds until the mixture is emulsified and creamy.
  4. Pour the lemon vinaigrette over the vegetable mixture.
  5. Gently fold in the crumbled feta using a spatula to avoid breaking the cheese into a paste, tossing until every chickpea is coated.