Ingredients:

  • 2 cans (15 oz each) chickpeas, rinsed and drained
  • 1 large English cucumber (approx. 300g), de-seeded and diced
  • 1 red bell pepper (125g), finely diced
  • 1 yellow bell pepper (125g), finely diced
  • 0.5 medium red onion (60g), finely minced
  • 1 cup (150g) grape tomatoes, halved lengthwise
  • 0.5 cup (75g) sheep’s milk feta cheese, crumbled
  • 0.5 cup (75g) Kalamata olives, pitted and halved
  • 0.5 cup (15g) fresh flat-leaf parsley, finely chopped
  • 0.25 cup (8g) fresh mint, finely chopped
  • 0.25 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 large garlic clove, minced into a paste
  • 1 tsp (5g) Dijon mustard
  • 1 tsp dried oregano, crushed
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Drain and rinse 2 cans of chickpeas under cold water until the foam disappears.
  2. Spread the chickpeas on a clean towel and pat dry until no moisture remains.
  3. Halve the English cucumber lengthwise and use a teaspoon to scrape out the seeds until the center is clean.
  4. Cut the cucumber, red pepper, and yellow pepper into 1/2 inch pieces until you have a uniform confetti.
  5. Finely mince the red onion and chop the 1 large garlic clove into a paste until it looks nearly liquid.
  6. In a small jar, combine the olive oil, lemon juice, Dijon, oregano, salt, and pepper; shake until the liquid is opaque and thick.
  7. Toss the chickpeas and all diced vegetables in a large bowl until the colors are evenly distributed.
  8. Fold in the halved grape tomatoes, Kalamata olives, and crumbled feta until just incorporated.
  9. Add the chopped parsley and mint at the very end until the green pops against the red.
  10. Let the mixture sit for 10 minutes until the flavors have melded together.