Chickpea Salad with Lemon Vinaigrette

Ingredients

• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ small red onion, finely diced
• ½ red bell pepper, diced
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped (optional)
• ½ cup crumbled feta cheese (optional)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried oregano

Method

1. Place the drained chickpeas in a large bowl and blot dry with paper towels.
2. Add the cucumber, cherry tomatoes, red onion, bell pepper, parsley, and mint (if using).
3. In a separate bowl, whisk the olive oil, lemon juice, Dijon mustard, honey or maple syrup, garlic, salt, pepper, and oregano until combined.
4. Pour the dressing over the salad and toss gently to coat.
5. Fold in the feta cheese if using.
6. Let the salad rest 15-20 minutes so the flavors meld.
7. Taste and adjust seasoning as needed.
8. Serve chilled or at room temperature, alongside grilled chicken, fish, or pita bread.