Ingredients:

  • 30 oz canned chickpeas, drained and rinsed
  • 1 large English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 large red bell pepper, finely diced
  • 0.5 small red onion, soaked in cold water
  • 0.5 cup Kalamata olives, pitted and sliced
  • 0.5 cup crumbled feta cheese
  • 0.25 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 2 tbsp plain Greek yogurt
  • 2 cloves garlic, grated
  • 1 tsp dried oregano
  • 0.5 cup fresh parsley, finely chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Slice 0.5 small red onion into thin half moons and submerge them in a bowl of ice cold water. Note: This removes the harsh aftertaste.
  2. Rinse 30 oz canned chickpeas under cold water and pat them thoroughly dry with a clean kitchen towel.
  3. Cut 1 large English cucumber into half moons and halve 1 pint of cherry tomatoes.
  4. Take 1 large red bell pepper and dice it into pieces about the size of a chickpea.
  5. In a small jar, combine 0.25 cup olive oil, 3 tbsp lemon juice, 1 tbsp red wine vinegar, and 2 tbsp Greek yogurt.
  6. Grate 2 cloves of garlic and add 1 tsp dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper to the liquid. Whisk until velvety and pale yellow.
  7. Toss the chickpeas and diced vegetables in your large mixing bowl.
  8. Fold in 0.5 cup sliced Kalamata olives and 0.5 cup crumbled feta cheese.
  9. Pour the dressing over the mixture and fold gently with a spatula. Look for a glossy coating on every bean.
  10. Fold in 0.5 cup chopped fresh parsley just before serving. Note: Adding herbs last keeps them from bruising.