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Salad

2 (15 oz) cans chickpeas, drained and rinsed (about 3 cups)

1 cup cucumber, diced

1 cup cherry tomatoes, halved

1/2 cup red onion, finely diced

1 bell pepper (red or yellow), diced

1/2 cup Kalamata olives, sliced

1/2 cup feta cheese, crumbled

1/3 cup fresh parsley, chopped

Optional: 1/4 cup fresh mint, chopped

Dressing

1/4 cup extra virgin olive oil

3 tbsp fresh lemon juice

1 tbsp red wine vinegar

1-2 tsp Dijon mustard (optional, helps emulsify)

1 tsp dried oregano

1 small garlic clove, minced (or 1/2 tsp garlic powder)

1/2 tsp kosher salt (adjust to taste)

1/4 tsp black pepper

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Make the dressing: In a small bowl or jar, whisk (or shake) olive oil, lemon juice, vinegar, Dijon (if using), oregano, garlic, salt, and pepper.

Assemble the salad: In a large bowl, add chickpeas, cucumber, tomatoes, onion, bell pepper, olives, parsley, and mint (if using).

Toss: Pour dressing over the salad and mix well.

Finish: Fold in feta last. Taste and adjust salt/lemon as needed.

Serve: Enjoy immediately, or chill 15–30 minutes for the flavors to blend.

Cooking Tips

Rinse chickpeas well to reduce sodium and improve flavor.
For a softer texture, lightly mash 1/2 cup of chickpeas before mixing—this helps the dressing cling.
If meal prepping, keep feta separate and add right before serving for best texture.
Let it rest in the fridge—this salad tastes even better after it sits for a bit.

Variations

Add protein: Grilled chicken, tuna, shrimp, or sliced hard-boiled eggs.
Make it vegan: Skip feta or use a dairy-free feta alternative.
Add grains: Stir in cooked quinoa, farro, or couscous to make it extra hearty.
Spicy twist: Add crushed red pepper flakes or diced pepperoncini.
Extra crunch: Toss in chopped romaine, arugula, or toasted pine nuts.
Creamy version: Add 2–3 tbsp hummus to the dressing for a creamy lemon-herb vibe.