Ingredients

• 30 ounce chickpeas, drained and rinsed
• 12 ounce cherry tomatoes, halved
• 1 whole English cucumber, diced
• 0.5 whole red onion, thinly sliced
• 4 ounce kalamata olives, pitted and halved
• 1 ounce fresh mint, chopped
• 1 ounce fresh flat-leaf parsley, chopped
• 4 ounce extra virgin olive oil
• 1.5 ounce fresh lemon juice
• 0.3 ounce garlic, minced
• 1 teaspoon dried oregano
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 1 whole lemon wedges, cut into wedges

Steps

1. Rinse the canned chickpeas under cold water and drain well in a colander. Set aside.
2. Dice the English cucumber into bite-sized pieces. Halve the cherry tomatoes lengthwise. Thinly slice the red onion into half-moons. Add all vegetables to a large mixing bowl.
3. Pit and halve the kalamata olives. Finely chop the fresh mint and flat-leaf parsley. Add both to the bowl with vegetables.
4. Drain the chickpeas once more and add to the vegetable mixture.
5. Mince the garlic and place in a small bowl. Add the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper. Whisk together until well combined.
6. Pour the herb dressing over the chickpea and vegetable mixture. Toss gently but thoroughly until all ingredients are evenly coated with the dressing.
7. Taste and adjust seasoning if needed. Serve immediately or let rest for 5 minutes for flavors to meld. Divide among four serving bowls or plates.
8. Garnish each serving with fresh lemon wedges on the side for brightness and optional extra acidity.

Nutrition