Ingredients

  • 1 cup canned chickpeas, drained
  • 1 cucumber, diced
  • 1 tomato, diced
  • ¼ red onion, thinly sliced
  • ⅓ cup feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped

Dressing

  • 1½ tbsp olive oil
  • 1 tbsp lemon juice
  • ½ tsp dried oregano
  • ¼ tsp salt
  • ¼ tsp black pepper

Method

  1. Add chickpeas, cucumber, tomato, onion, feta, and parsley to a bowl.
  2. Whisk together the dressing ingredients.
  3. Pour over the salad and gently toss.
  4. Chill for 15–20 minutes before serving.

Tip: For the crunchy texture in the picture, keep the vegetables fairly chunky and don’t overdress the salad.