Ingredients
for the salad
1-2 cans chickpeas, drained & rinsed (can substitute bean of choice)
4 mini cucumbers, chopped
1 cup cherry tomatoes, halved
½ red onion, sliced thin
½ cup kalamata olives, roughly chopped
½ cup feta crumbles (optional)
for the dressing
½ cup extra-virgin olive oil
1 teaspoon Dijon mustard
¼ cup red wine vinegar
juice of ½ a lemon
2 garlic cloves, minced
½ teaspoon oregano, dried
1 Tablespoon fresh parsley, chopped
METHOD
Combine chickpeas, cucumber, tomatoes, onion, and olives in a bowl. Season with salt and pepper, set aside. Combine dressing ingredients in a jar or bowl. Stir or shake to combine, season with salt and pepper. Pour dressing over salad, toss to coat. Top with feta crumbles if desired.
