Ingredients:

  • 1 English cucumber, diced (300g)
  • 2 cups cherry tomatoes, halved (300g)
  • 1 red bell pepper, diced (150g)
  • ½ cup red onion, finely diced (75g)
  • ¼ cup fresh parsley, chopped (15g)
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • ½ cup Kalamata olives, pitted and halved (85g)
  • ½ cup crumbled feta cheese (75g)
  • ¼ cup extra virgin olive oil (60ml)
  • 2 tbsp fresh lemon juice (30ml)
  • 1 clove garlic, minced (5g)
  • 1 tsp dried oregano (2g)
  • ½ tsp salt (3g)
  • ¼ tsp black pepper (1g)

Instructions:

  1. Dice the cucumber, bell pepper, and red onion into uniform ½-inch pieces. Halve the cherry tomatoes and chop the parsley. Place all these in your large mixing bowl.
  2. Combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small jar. Shake vigorously for 30 seconds until the mixture looks thickened and opaque.
  3. Add the rinsed chickpeas and halved olives to the vegetables. Pour the dressing over the mixture and toss gently. Fold in the crumbled feta last to prevent the cheese from breaking down.