SafePlates

Ingredients

• 1 can (15 oz) (425g) chickpeas, drained and rinsed
• 1 cup (5.3 oz) (150g) cherry tomatoes, halved
• 1 cup (5.3 oz) (150g) cucumber, diced
• 1/2 cup (2.6 oz) (75g) red onion, finely chopped
• 1/2 cup (2.6 oz) (75g) Kalamata olives, pitted and sliced
• 1/2 cup (2.6 oz) (75g) feta cheese, crumbled
• 1/4 cup (2 fl oz) (60ml) extra virgin olive oil
• 2 tbsp (1 fl oz) (30ml) fresh lemon juice
• 1 clove garlic, minced
• 1 tsp (0.18 oz) (5g) dried oregano
• Salt and black pepper to taste
• 2 tbsp (0.3 oz) (8g) fresh parsley, chopped

Instructions

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
3. Pour the dressing over the salad ingredients and toss gently to combine.
4. Sprinkle the chopped parsley over the salad and toss again lightly.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Tip

For extra freshness, add a handful of chopped fresh mint or serve with warm pita bread.