Chickpea Salad Recipe

Rinse and drain chickpeas

Place canned chickpeas in a colander, rinse thoroughly under cold running water, then shake to remove excess water and transfer to a large mixing bowl.

Dice vegetables

Dice cucumber into roughly 1/2-inch pieces. Halve, seed and dice the tomato into similar-sized pieces. Finely mince the red onion. Pit (if not already) and halve the Cerignola olives. Chop the parsley. Add all to the bowl with chickpeas.

Crumble the feta and set aside to add later so it doesn't overmix and become mushy.

In a small bowl or jar, combine extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, black pepper, and honey (if using). Whisk or shake vigorously until emulsified and slightly thickened.

Taste the dressing and adjust seasoning: add a pinch more salt if it tastes flat, or another 1/2 teaspoon lemon juice if too oily.

Pour about two-thirds of the dressing over the chickpeas and vegetables. Gently toss with a large spoon or salad servers to coat evenly, taking care not to break the chickpeas or tomatoes.

Fold in the crumbled feta and chopped parsley, reserving a small sprinkle of feta for garnish.

Taste the salad and add remaining dressing as needed. Adjust salt and pepper to taste.

Transfer to a serving bowl, garnish with reserved feta and a small drizzle of olive oil, and serve immediately or refrigerate for 20–30 minutes to let flavors meld. If chilling, bring to room temperature for 10 minutes before serving for best texture.