Ingredients:

  • 2 cans (15 oz/425g each) Chickpeas, drained and rinsed
  • 0.5 Red onion, thinly sliced into half moons
  • 0.25 cup Extra virgin olive oil
  • 3 tbsp Red wine vinegar
  • 1 tbsp Fresh lemon juice
  • 1 tsp Dried oregano
  • 0.5 tsp Sea salt
  • 0.25 tsp Cracked black pepper
  • 2 cups English cucumbers, sliced into thick half moons
  • 1.5 cups Cherry tomatoes, halved
  • 1 Green bell pepper, chopped into 0.5 inch pieces
  • 0.5 cup Kalamata olives, pitted and halved
  • 0.5 cup Fresh flat leaf parsley, roughly chopped
  • 6 oz Feta cheese, crumbled

Instructions:

  1. Slice 0.5 red onion into thin half moons and place them in a small bowl.
  2. Pour 3 tbsp red wine vinegar over the onions.
  3. Drain 2 cans of chickpeas and rinse until the foam disappears completely.
  4. Spread chickpeas on a clean towel and pat dry.
  5. In a large bowl, whisk 0.25 cup olive oil, 1 tbsp lemon juice, 1 tsp oregano, salt, and pepper.
  6. Slice 2 cups cucumbers, 1.5 cups cherry tomatoes, and 1 green pepper.
  7. Add the vegetables, chickpeas, and 0.5 cup halved olives to the dressing bowl.
  8. Toss in 0.5 cup chopped parsley.
  9. Gently stir in 6 oz crumbled feta until the dressing looks slightly milky.
  10. Let it sit for 10 minutes at room temperature before serving to allow the flavors to marry.