Mediterranean Chickpea Salad for Meal Prep | 15 Mins

Instructions:

1. Drain the chickpeas. Pour both cans into a colander and rinse under cold water until the foam disappears completely. Note: Rinsing removes excess sodium and the metallic tin taste.
2. Dry the protein. Spread the chickpeas on a clean kitchen towel and pat them firmly. They must be dry to the touch so the vinaigrette doesn't slide off.
3. Prep the cucumber. Peel stripes into the skin, then slice lengthwise and use a spoon to scrape out the watery seeds.
4. Execute the precision dice. Cut the cucumber, bell peppers, and red onion into uniform 1/4 inch pieces until you have a colorful, geometric pile.
5. Mince the aromatics. Finely chop the parsley and mint, and grate the garlic clove. Note: Grating the garlic ensures it distributes evenly without pungent chunks.
6. Build the vinaigrette. In a small jar, whisk the olive oil, lemon juice, oregano, salt, and pepper until the liquid looks opaque and creamy.
7. Combine the base. Add the dried chickpeas, diced vegetables, olives, and herbs to your large bowl.
8. Add the creamy element. Crumble the feta cheese directly over the vegetables by hand.
9. The Final Toss. Pour the dressing over the top and fold gently with a large spoon until every chickpea glimmers under the oil.
10. The Chill. Cover and refrigerate for at least 30 minutes before serving. Note: This allows the flavors to penetrate the chickpeas' outer skins.