Ingredients:
- 1 can (400g) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, finely chopped
- ½ cup Kalamata olives, pitted and halved
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Lemon Vinaigrette:
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt & pepper to taste

👩🍳 Instructions:
- Make the Vinaigrette:
In a small bowl, whisk together olive oil, lemon juice, mustard, garlic, salt, and pepper. - Combine Salad Ingredients:
In a large bowl, mix chickpeas, tomatoes, cucumber, red onion, olives, and parsley. - Dress the Salad:
Pour vinaigrette over salad and toss gently to combine. - Add Feta:
Top with crumbled feta just before serving. Chill for 15–30 minutes for best flavor. - Serve:
Perfect as a lunch bowl or served as a side with grilled meats or pita.