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Prepare the vegetables: Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and dice the bell pepper. Pit and halve the Kalamata olives. Chop the fresh parsley.

In a large mixing bowl, combine the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, diced red onion, diced bell pepper, halved Kalamata olives, chopped fresh parsley, and crumbled feta cheese.

Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, minced garlic, salt, and freshly ground black pepper until well combined.

Pour the dressing over the chickpea and vegetable mixture. Toss gently to ensure all ingredients are evenly coated. Taste and adjust seasoning if necessary.

Serve immediately, or chill for at least 15 minutes for flavors to meld, if desired. This salad can be stored in an airtight container in the refrigerator for up to 3 days.


Prepare the vegetables: Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and dice the bell pepper. Pit and halve the Kalamata olives. Chop the fresh parsley.

In a large mixing bowl, combine the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, diced red onion, diced bell pepper, halved Kalamata olives, chopped fresh parsley, and crumbled feta cheese.

Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, minced garlic, salt, and freshly ground black pepper until well combined.

Pour the dressing over the chickpea and vegetable mixture. Toss gently to ensure all ingredients are evenly coated. Taste and adjust seasoning if necessary.

Serve immediately, or chill for at least 15 minutes for flavors to meld, if desired. This salad can be stored in an airtight container in the refrigerator for up to 3 days.
