Mediterranean Chickpea Salad

INGREDIENTS

• 3 tablespoons extra virgin olive oil

• 3 tablespoons lemon juice

• 1 garlic clove , minced

• 1 teaspoon fine sea salt (I use Real Salt brand)

• 1/2 teaspoon black pepper

• 1/2 red onion , diced

• 1 red bell pepper , seeds removed & diced

• 1 large cucumber , diced (optional to remove seeds)

• 1 cup cherry tomatoes , sliced in half

• 1/4 cup fresh dill , minced

• 1/4 cup flat-leaf Italian parsley , minced

• 2 (15-ounce cans) chickpeas , rinsed and drained

• 3 ounces crumbled feta (optional; omit for vegan salad)

INSTRUCTIONS 

• In a large bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Mix well.

• To the bowl of dressing, add in the diced onion, red bell pepper, cucumber, tomatoes, dill, parsley, and drained chickpeas. Toss well to coat everything in the dressing. Let the salad marinate for at least 15 minutes, so the flavors can meld.

• Add the crumbled feta to the salad and stir well, then adjust any seasoning to taste. You can add extra lemon juice for a sharper flavor, or extra fresh herbs, if desired. Serve right away at room temperature, or you can store in an airtight container in the fridge to chill until ready to serve.

• This salad will keep well in the fridge for up to 3 days. After that it gets a little soggy, so I don't recommend making it too far in advance if you plan on serving it to guests. It will look the prettiest if you add the feta shortly before serving.

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