Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 mini cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 cup kalamata olives, halved
- 100g feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing
- 1/3 cup extra virgin olive oil
- 1 tbsp rice vinegar
- Juice of 1 lemon
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Assemble
- Combine all dressing ingredients in a jar and shake until emulsified.
- Add chickpeas, cucumbers, tomatoes, red onion, olives, and parsley to a large bowl.
- Pour dressing over and toss well to coat.
- Fold in crumbled feta.
- Rest 15–30 minutes before serving for flavours to meld.
Storage
- Fridge: Up to 3 days. The chickpeas absorb dressing over time — add a drizzle of olive oil before serving leftovers.
Variations
- Dairy-free — skip feta or use vegan feta.
- More veg — add roasted red peppers or diced avocado.
- Grain bowl — serve over couscous or quinoa.
Added Aug 27, 2026 · Updated Aug 27, 2026