🥗 Fresh Mediterranean Chickpea Salad

Ingredients:

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• ¼ red onion, thinly sliced
• ½ cup Kalamata olives, pitted and halved
• ½ cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint (optional), chopped

For the dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp lemon zest
• Juice of 1 lemon
• 1 clove garlic, finely minced
• ½ tsp dried oregano
• Salt and black pepper to taste

Instructions:

1. Prepare the veggies:
   Drain and rinse the chickpeas thoroughly under cool water, then let them dry in a colander. Meanwhile, halve the cherry tomatoes, dice the cucumber, and slice the red onion very thin. If the onion is strong, soak the slices in cold water for 5 minutes, then drain to mellow the flavor.
2. Mix up the salad base:
   In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, and crumbled feta cheese. Add the parsley and mint, and gently toss the ingredients together with a wooden spoon or silicone spatula.
3. Whisk the dressing:
   In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, lemon zest, lemon juice, garlic, oregano, and a generous pinch of salt and pepper. If using a jar, just shake it up until emulsified.
4. Toss and chill:
   Pour the dressing over the salad and gently toss again to coat all the ingredients evenly. Let the salad sit for 10–15 minutes before serving — this helps the flavors really soak in.
5. Serve it fresh:
   Enjoy the salad chilled or at room temperature, as a side dish, light lunch, or stuffed into pita pockets. Optional: top with extra feta or a drizzle of tahini for extra richness.