Chickpea Salad

Ingredients

• 2 x 400g tins chickpeas, drained and rinsed
• 1 red onion, finely chopped
• 2 large tomatoes, diced
• 1 cucumber, diced
• 100g Kalamata olives, pitted and halved
• 150g feta cheese, crumbled
• Large bunch fresh parsley, roughly chopped
• Small bunch fresh mint, roughly chopped
• Juice of 2 lemons
• 100ml extra virgin olive oil
• 1 tsp dried oregano
• 1 clove garlic, minced (optional)
• Salt and black pepper to taste

Method

1. Place the drained chickpeas in a large serving bowl. Make sure they're well drained - excess water will dilute the dressing.

2. Add the chopped red onion, diced tomatoes, diced cucumber, and halved olives to the bowl.

3. Add the roughly chopped parsley and mint. The herbs should be generous and visible throughout the salad.

4. In a small bowl or jar, whisk together the lemon juice, olive oil, oregano, minced garlic (if using), salt, and pepper until well combined and emulsified.

5. Pour the dressing over the chickpea mixture and toss gently but thoroughly to ensure everything is well coated.

6. Add the crumbled feta cheese and gently fold it through the salad. Some people prefer to scatter it on top instead.

7. Taste and adjust the seasoning. The salad should be bright and tangy from the lemon, well-seasoned, and have a good balance of all the flavours.

8. Let the salad sit for 10-15 minutes before serving to allow the flavours to meld together. This also gives the chickpeas time to absorb some of the dressing.

9. Give it a final toss before serving. Serve at room temperature or chilled.

10. This salad is substantial enough to serve as a light vegetarian main course, or as a side dish alongside grilled meats or fish. It keeps well in the fridge for 2-3 days, making it perfect for packed lunches or meal prep. Add the feta just before serving if making ahead.