Mediterranean Chickpea Salad

The true beauty of this Mediterranean Chickpea Salad lies in its vibrant medley of textures and flavors. The crisp cucumbers and juicy tomatoes bring a fresh crunch, while the Kalamata olives provide a briny, slightly tangy note. The creamy feta crumbles add a rich, savory contrast, and the parsley brightens everything up with its herbaceous touch. But the key to pulling this dish together is the tangy lemon-olive oil dressing, which infuses every bite with a perfect balance of zesty and earthy flavors. Each ingredient shines, creating a harmonious and refreshing salad that’s both light and satisfying.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped (optional)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon red wine vinegar
• 1 garlic clove, minced
• Salt and pepper to taste
• Optional: 1/4 teaspoon dried oregano or sumac for extra flavor

Instructions:

1. Prepare the Vegetables and Chickpeas:
   Start by rinsing the chickpeas in cold water, then drain and set aside. Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and halve the Kalamata olives.
2. Combine the Ingredients:
   In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, and crumbled feta cheese. Add the freshly chopped parsley and mint if you’re using it for added brightness.
3. Make the Dressing:
   In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper. If you’d like to add a Mediterranean touch, sprinkle in a pinch of dried oregano or sumac.
4. Toss and Serve:
   Pour the dressing over the salad and gently toss everything together to ensure even distribution of the flavors. Taste the salad, and adjust seasoning if needed by adding more salt, pepper, or a touch more lemon juice for brightness.
5. Chill and Serve:
   For the best flavor, refrigerate the salad for about 30 minutes before serving, allowing the ingredients to marinate in the dressing. This salad can be served as a light lunch, side dish, or part of a mezze platter.