Mediterranean Recipe

Prepare chickpeas

Drain canned chickpeas into a colander and rinse thoroughly under cold water. Shake off excess water and transfer chickpeas to a large mixing bowl.

Prep vegetables and herbs

Seed (if desired) and dice the cucumber into 1/2-inch pieces. Halve cherry tomatoes. Dice red bell pepper into small pieces. Finely dice red onion. Roughly chop parsley and mint (if using). Add all vegetables and herbs to the bowl with the chickpeas.

Add cheese and olives

Add crumbled feta and halved Kalamata olives to the chickpea-vegetable mixture. Gently toss to combine so the feta doesn’t completely break down.

In a small bowl or jar, combine extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, sea salt, and freshly ground black pepper. Whisk vigorously (or shake with a lid) until the dressing is emulsified and slightly thickened, tasting and adjusting salt, pepper, or lemon as needed.

Pour the dressing over the chickpea mixture. Use a spatula to fold the dressing through the salad thoroughly so everything is evenly coated. Let the salad sit for at least 10 minutes at room temperature to allow flavors to meld; refrigerate up to 1 hour if you prefer it chilled.

Before serving, give the salad a final gentle toss. Taste and adjust seasoning — add more salt, pepper or a splash of lemon juice if needed.

Transfer the Mediterranean chickpea salad to a serving bowl or platter. Sprinkle an extra teaspoon of olive oil over the top and garnish with additional chopped parsley if desired. Serve with toasted pita wedges, crusty bread, and lemon wedges on the side.

Leftovers: store in an airtight container in the refrigerator for up to 3 days. Stir before serving; if the salad has absorbed too much dressing, refresh with a little extra olive oil or lemon juice.