Ingredients:

  • 1/4 cup Extra Virgin Olive Oil (Good quality is essential)
  • 3 Tbsp Fresh Lemon Juice (Freshly squeezed)
  • 1 tsp Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 large clove Fresh Garlic, finely minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Sea Salt (or to taste)
  • 1/4 tsp Black Pepper, freshly ground (or to taste)
  • 2 (15 oz) cans Canned Chickpeas (Garbanzo Beans), rinsed and thoroughly drained
  • 1 large English Cucumber, diced into half-inch (1 cm) pieces
  • 1 pint Cherry or Grape Tomatoes, halved or quartered
  • 1/4 cup Red Onion, finely diced
  • 1/4 cup Fresh Parsley, chopped (Flat-leaf variety preferred)
  • 2 Tbsp Fresh Mint, chopped (Optional)
  • 3 oz Feta Cheese, crumbled (Optional)

Instructions:

  1. Prepare the Dressing: In a small bowl or jar, combine the Extra Virgin Olive Oil, Lemon Juice, Red Wine Vinegar, Dijon Mustard, minced Garlic, Dried Oregano, Salt, and Pepper.
  2. Whisk vigorously (or shake the jar) until the dressing is well combined and slightly emulsified. Taste and adjust seasoning as needed—it should be bright and tangy. Set aside.
  3. Prep the Salad Vegetables: Rinse the canned chickpeas under cold running water until no foam remains, then drain thoroughly. Dice the cucumber, halve or quarter the cherry tomatoes, and finely dice the red onion.
  4. Combine Ingredients: In a large mixing bowl, combine the drained chickpeas, diced cucumber, tomatoes, and prepared red onion. Add the chopped fresh Parsley and Mint. If using Feta, gently crumble it over the vegetables now.
  5. Dress and Serve: Pour the prepared Zesty Lemon Dressing over the salad ingredients. Gently fold the ingredients together using a spatula or spoon until everything is lightly coated with the dressing. Adjust with a pinch more salt, pepper, or a squeeze of lemon juice if required. Serve immediately, or chill for 30 minutes to allow the flavours to marry.