Salad

• 2 cups canned chickpeas, drained and rinsed (about 300–320 g drained)
• 1 cup cherry tomatoes, halved (about 150 g)
• 1 cucumber, diced (about 200 g)
• 1/2 small red onion, thinly sliced (about 60 g)
• 1/2 cup feta cheese, crumbled (about 75 g)
• 1/4 cup Kalamata olives, pitted and halved (about 40 g)
• 2 tbsp fresh parsley, finely chopped (about 8 g)

Lemon Garlic Dressing

• 2 tbsp extra-virgin olive oil (30 ml)
• 1 1/2 tbsp fresh lemon juice (22 ml)
• 1 small garlic clove, finely grated (about 3 g)
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper

1. 1

   Prepare the vegetables. Drain and rinse the chickpeas well. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the parsley.

2. 2

   Combine the salad. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, feta, and Kalamata olives.

3. 3

   Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, grated garlic, dried oregano, kosher salt, and black pepper until well combined.

4. 4

   Toss the salad. Pour the dressing over the chickpea mixture and gently toss until the ingredients are evenly coated.

5. 5

   Finish and serve. Fold in the chopped parsley. Taste and adjust the salt or lemon juice as needed. Serve immediately, or refrigerate for 15–30 minutes to allow the flavors to develop.