Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced (Persian cucumber preferred for crispness)
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced (substitute with green olives if preferred)
- 1/2 cup crumbled feta cheese (optional but highly recommended)
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, chopped (adds a refreshing note)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 garlic clove, minced (optional, for a little extra depth)
If you want to keep this vegan, simply omit the feta or substitute with a plant-based cheese. I’ve also found that swapping lemon juice for a splash of red wine vinegar brings a lovely tang if you decide to switch things up. The magic is in the freshness—so I always recommend using the best quality olive oil you can find, something that reminds me of the fragrant oils I tasted in Italian marketplaces during my travels.
Instructions
- Drain and rinse the chickpeas thoroughly under cold water. This step is key to removing excess sodium and any canned flavor, a little trick I learned from my mother’s kitchen.
- In a large mixing bowl, combine the chickpeas, halved cherry tomatoes, diced cucumber, chopped red onion, and sliced Kalamata olives.
- Add the crumbled feta cheese, fresh parsley, and mint to the bowl. I always encourage chopping herbs just before adding them to preserve their bright flavors and aromas—this is a habit passed down from Nonna Rosa’s garden-to-table cooking.
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic (if using), dried oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine. Be careful not to mash the chickpeas; I find a light hand works best to keep everything intact and vibrant.
- Let the salad rest for at least 15 minutes before serving to allow the flavors to meld beautifully. Sometimes, I prepare it a few hours ahead and refrigerate it—Olivia swears it tastes even better the next day!
This simple process reflects a lesson I learned traveling through Italy and Spain: sometimes the best dishes require minimal fuss but a lot of heart. The result is a salad that sings with freshness and authenticity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
