Ingredients:

  • 1 (15 oz / 425 g) can Chickpeas (Garbanzo Beans), drained, rinsed, and thoroughly dried
  • 2 Tbsp Extra Virgin Olive Oil (for chickpeas)
  • 1 tsp Dried Oregano (for chickpeas)
  • ½ tsp Smoked Paprika
  • Pinch Sea Salt and Black Pepper
  • ¼ cup Extra Virgin Olive Oil (for dressing)
  • 2 Tbsp Red Wine Vinegar (30 ml)
  • 1 Tbsp Fresh Lemon Juice (15 ml)
  • 1 clove Garlic, minced finely
  • 1 tsp Dried Oregano (for dressing)
  • ½ tsp Dijon Mustard
  • ½ tsp Salt, or to taste
  • ¼ tsp Black Pepper, freshly ground
  • 3 large Vine-Ripened Tomatoes (or 1 pint Cherry Tomatoes), roughly chopped or halved
  • 1 large English Cucumber (or 2-3 Persian/Mini Cucumbers), diced
  • ½ medium Red Onion, thinly sliced
  • 1 cup (150 g) Kalamata Olives, pitted
  • 4 oz (115 g) Block Feta Cheese, drained and cubed
  • 1 medium Green Bell Pepper, seeded and chopped (optional)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare the Crispy Chickpeas: Ensure the chickpeas are bone dry by aggressively patting them with paper towels or a clean kitchen towel. Heat 2 Tbsp olive oil in a frying pan over medium-high heat. Add the chickpeas and sauté, stirring occasionally, for 10–12 minutes. Once golden and crispy, remove the pan from the heat. Toss immediately with 1 tsp oregano, paprika, salt, and pepper. Set aside to cool slightly.
  2. Whisk the Dressing: In a small bowl, combine the ¼ cup olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, 1 tsp oregano, salt, and pepper. Whisk vigorously for about 30 seconds until the mixture is slightly thickened and emulsified. Taste and adjust seasoning (a little more lemon or salt if needed).
  3. Prepare the Salad Base: Thinly slice the red onion. Chop the tomatoes, cucumber, and bell pepper (if using). Cube the feta and drain the olives.
  4. Assemble and Serve: Place the tomatoes, cucumber, onion, olives, and bell pepper in the large mixing bowl. Pour about three-quarters of the prepared dressing over the vegetables and toss gently to coat. Transfer the salad mixture to a serving platter or individual bowls.
  5. Garnish and Finish: Gently place the cubes of feta cheese over the top of the dressed vegetables. Scatter the warm (or room temperature) crispy chickpeas over the feta and vegetables. Drizzle the remaining dressing (if desired) and sprinkle with fresh parsley. Serve immediately.