Ingredients
Scale
- 2 cans (400g each) cooked chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1 red bell pepper, finely chopped
- 1 small red onion, finely sliced
- 200g cherry tomatoes, halved
- 100g crumbled feta cheese (optional but highly recommended)
- 1/4 cup kalamata olives, pitted and halved
- 1 handful fresh parsley, roughly chopped
- 1 handful fresh mint leaves, roughly chopped
- Juice of 1 large lemon
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Optional substitution: For a vegan version, omit feta or use a plant-based alternative
Instructions
- Start by draining and rinsing the chickpeas thoroughly under cool running water. This step is key — it freshens their flavour and removes excess salt from the canning process.
- Dice the cucumber into small, even cubes, and finely chop the red bell pepper. These add a lovely crunch and vibrant colour to the salad, just like the fresh garden produce we used to gather as children in Devon.
- Slice the red onion as thinly as you can — this keeps its bite pleasant without overwhelming the other flavours. If you find raw onion too sharp, soak the slices in cold water for 10 minutes, then drain.
- Halve the cherry tomatoes and pit and halve the kalamata olives. The olives bring a briny depth that balances the sweetness of the tomatoes.
- In a large bowl, combine the chickpeas, cucumber, bell pepper, onion, tomatoes, olives, and crumbled feta cheese. I always add the feta last to keep it from crumbling too much during mixing.
- Roughly chop the fresh parsley and mint leaves, then sprinkle them over the salad. The herbs are what make this salad sing — they add a fresh, almost grassy note that’s utterly refreshing.
- In a small bowl, whisk together the lemon juice, olive oil, dried oregano, and a pinch of salt and pepper. The lemon juice is crucial; it brightens the whole dish and cuts through the richness of the feta.
- Pour the dressing over the salad and toss gently to combine. I like to use my hands for this — it reminds me of the early mornings spent folding flour into dough, feeling the textures come alive.
- Let the salad rest for at least 15 minutes before serving. This allows the flavours to mingle and deepen, much like a good stew does when left to simmer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
