Greek Chickpea Salad

Ingredients:

• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• 3 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare Chickpeas:
   • Drain and rinse the chickpeas under cold water. Pat them dry with a paper towel and transfer them to a large mixing bowl.
2. Combine Ingredients:
   • Add the diced cucumber, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley to the bowl with the chickpeas.
3. Make Dressing:
   • In a small bowl, whisk together the lemon juice, extra virgin olive oil, dried oregano, salt, and pepper to make the dressing.
4. Toss Salad:
   • Pour the dressing over the chickpea salad ingredients. Toss gently until everything is evenly coated with the dressing.
5. Chill (Optional):
   • Cover the salad bowl with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve:
   • Serve the Greek chickpea salad chilled or at room temperature. Enjoy as a light and satisfying lunch option!

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