Ingredients
Equipment
Method
Preparation
- Drain and rinse a can of chickpeas in a colander, then pat them dry with a kitchen towel.
- Finely chop a quarter of a red onion; halve a cup of cherry tomatoes and dice a medium cucumber.
- Halve a handful of Kalamata olives.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, and dried oregano; season with salt and pepper.
- In a large mixing bowl, combine chickpeas, chopped vegetables, feta cheese, parsley, and mint; drizzle with dressing and toss gently.
- Serve immediately or let chill in the fridge for 30 minutes before serving.
Nutrition
Notes
For best texture, rinse chickpeas and add dressing just before serving. Customize ingredients as desired.