Ingredients:

  • 2 Large English Cucumbers (350g), diced
  • 1 Pint Cherry Tomatoes (250g), halved
  • 1 small Red Onion (100g), finely minced
  • 1 Large Red Bell Pepper (150g), diced
  • 1/2 cup Fresh Italian Parsley, chopped
  • 2 cans (15 oz each) Chickpeas, drained and rinsed thoroughly
  • 1/2 cup Kalamata Olives, pitted and halved
  • 1/2 cup Feta Cheese, crumbled
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tbsp Fresh Lemon Juice
  • 1 tsp Dried Oregano
  • 1 tsp Dijon Mustard
  • 1 clove Garlic, grated or pressed
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly cracked Black Pepper

Instructions:

  1. Drain the chickpeas in a fine mesh strainer and rinse under cold water until the foam disappears. Note: Rinsing removes excess sodium and the beany liquid taste.
  2. Chop the 350g of English cucumbers into 1cm cubes until they look like uniform green jewels.
  3. Slice the 250g of cherry tomatoes in half lengthwise to expose the juicy interior.
  4. Finely mince the red onion and dice the red bell pepper until the pieces are roughly the size of a chickpea.
  5. In a small jar, combine the 1/4 cup olive oil, 3 tbsp lemon juice, 1 tsp Dijon, and 1 tsp dried oregano.
  6. Add the grated garlic, 1/2 tsp sea salt, and 1/4 tsp black pepper to the jar and shake vigorously until the liquid is opaque and creamy.
  7. Place the chickpeas, cucumbers, tomatoes, onion, pepper, and Kalamata olives into your large mixing bowl.
  8. Fold in the 1/2 cup of chopped fresh Italian parsley until the green is evenly distributed.
  9. Pour the dressing over the salad and stir gently until every surface has a velvety sheen.
  10. Sprinkle the 1/2 cup of crumbled feta over the top and fold once or twice to keep the cheese chunks intact.