Chickpeas (cooked): 150g (3/4 cup), Cucumber: 100g (2/3 medium, diced), Cherry tomatoes: 100g (1/2 cup, halved), Red bell pepper: 75g (1/2 medium, diced), Red onion: 30g (1/4 small, finely diced), Feta cheese: 30g (2 tbsp, crumbled), Kalamata olives: 30g (10 olives, pitted and halved), Fresh parsley: 10g (2 tbsp, chopped), Olive oil: 15ml (1 tbsp), Lemon juice: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Dried oregano: 1g (1/2 tsp), Black pepper: to taste
1. In a large bowl, combine 150g chickpeas, 100g diced cucumber, 100g halved cherry tomatoes, 75g diced red bell pepper, 30g diced red onion, 30g crumbled feta, and 30g halved olives. 2. In a small bowl, whisk together 15ml olive oil, 10ml lemon juice, 3g minced garlic, and 1g dried oregano. 3. Pour the dressing over the salad and toss to combine. 4. Garnish with 10g chopped parsley and black pepper to taste. 5. Serve immediately or refrigerate for up to 24 hours to allow flavors to meld.
