Ingredients:

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 cup English cucumber, diced
  • 1/2 cup red onion, finely minced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Rinse the chickpeas in a colander under cold water until the foam disappears.
  2. Dice the cucumber, onion, and tomatoes into uniform, pea-sized pieces.
  3. In a small jar or bowl, combine the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Whisk vigorously or shake the jar until the mixture is emulsified into a creamy, pale-yellow vinaigrette.
  4. Place the rinsed chickpeas in a large mixing bowl, pour over half of the prepared dressing, toss, and let sit for 2 minutes to allow flavor absorption.
  5. Fold in the diced cucumbers, minced onions, halved tomatoes, and chopped parsley.
  6. Gently stir in the crumbled feta cheese last to prevent it from breaking down.