# Components:
→ Salad
01 - 2 cups cooked chickpeas (or 1 (15-oz) can, drained and rinsed)
02 - 1 cup cherry tomatoes, halved
03 - 1 cucumber, diced
04 - 1/4 small red onion, finely diced
05 - 1/2 cup Kalamata olives, pitted and sliced
06 - 1/4 cup crumbled feta cheese (optional, omit for vegan)
07 - 1/4 cup fresh parsley, chopped
08 - 2 tbsp fresh mint, chopped
→ Dressing
09 - 1 large lemon, juiced (about 3 tbsp juice)
10 - 3 tbsp extra virgin olive oil
11 - 1 garlic clove, minced
12 - 1/2 tsp dried oregano
13 - Salt and black pepper, to taste
# Method:
01 - In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, feta (if using), parsley, and mint.
02 - In a small bowl or jar, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and pepper until well blended.
03 - Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
04 - Taste and adjust seasoning if needed. Serve immediately, or refrigerate for 30 minutes to allow flavors to meld.
