Chickpeas, veggies, feta, and tangy lemon-herb vinaigrette make this Mediterranean salad bright, hearty, and refreshing.
# Components:
→ Salad Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1/2 red bell pepper, diced
05 - 1/4 small red onion, finely chopped
06 - 1/4 cup kalamata olives, sliced
07 - 1/3 cup crumbled feta cheese
08 - 2 tablespoons chopped fresh parsley or mint (optional)
→ Lemon-Herb Vinaigrette
09 - 3 tablespoons extra virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon red wine vinegar
12 - 1 small garlic clove, minced
13 - 1/2 teaspoon dried oregano
14 - Salt, to taste
15 - Black pepper, to taste
# Directions:
01 - Combine chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, kalamata olives, and crumbled feta cheese in a large mixing bowl.
02 - Whisk together extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl or jar until fully emulsified.
03 - Pour the vinaigrette over the salad, tossing gently to ensure all ingredients are evenly coated.
04 - Garnish with chopped fresh parsley or mint if desired. Serve immediately or refrigerate in an airtight container for up to three days.
