Ingredients:

  • 30 oz chickpeas, drained and triple-rinsed
  • 2 cups Persian cucumbers, diced
  • 1.5 cups cherry tomatoes, halved
  • 1 large orange bell pepper, diced
  • 0.5 cup red onion, finely diced
  • 0.5 cup Kalamata olives, pitted and halved
  • 0.5 cup fresh flat-leaf parsley, chopped
  • 4 oz feta cheese, crumbled
  • 0.25 cup extra virgin olive oil
  • 3 tbsp lemon juice, freshly squeezed
  • 1 tbsp red wine vinegar
  • 2 cloves garlic, minced into a paste
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Drain the 30 oz of chickpeas and rinse them in a colander under cold water until the foam disappears.
  2. Place the 0.5 cup finely diced red onion in a small bowl with the 1 tbsp red wine vinegar. Let them sit for 5–10 minutes to macerate, which removes the harsh sulfurous bite of the onion.
  3. In a separate jar, combine the 0.25 cup olive oil, 3 tbsp lemon juice, minced garlic, 1 tsp oregano, salt, and pepper until the liquid looks opaque and creamy.
  4. Dice the 2 cups of cucumbers and the orange bell pepper into 1/2 inch pieces until they match the size of the chickpeas.
  5. Slice the 1.5 cups of cherry tomatoes and 0.5 cup of Kalamata olives through the center.
  6. Toss the chickpeas, cucumbers, tomatoes, bell peppers, and olives into your large mixing bowl until the colors are evenly distributed.
  7. Pour the emulsified vinaigrette over the vegetables and toss gently until every surface is glistening.
  8. Fold in the 0.5 cup of chopped flat leaf parsley.
  9. Sprinkle the 4 oz of crumbled feta over the top and give it one final, very light toss until the cheese is just distributed.
  10. Let the bowl sit at room temperature for 15 minutes until the aromas fill the kitchen.