1. Ingredients
    • 2 cans (15 oz/400 g each) chickpeas, drained & rinsed
    • 1 large cucumber, diced
    • 2 tomatoes, diced
    • ½ red onion, thinly sliced
    • ½ cup feta cheese, crumbled
    • ¼ cup fresh parsley, chopped
    Dressing
    • 3 tbsp olive oil
    • 2 tbsp lemon juice
    • 1 tbsp red wine vinegar
    • 1 small garlic clove, minced
    • ½ tsp dried oregano
    • ½ tsp salt
    • ¼ tsp black pepper
    Instructions
    1. Add chickpeas, cucumber, tomatoes, onion, feta, and parsley to a large bowl.
    2. Whisk all dressing ingredients together.
    3. Pour dressing over the salad and gently toss.
    4. Let it sit for 10–15 minutes before serving.
    Tip: Refrigerate leftovers in an airtight container for up to 3 days.