Mediterranean Chickpea Salad

Prep time: 10 mins | Serves: 4

Ingredients: ‍ ‍

• 400g chickpeas (drained weight), rinsed

• 200g cherry tomatoes, halved

• 150g cucumber, diced

• 80g red onion, finely chopped

• 100g feta cheese, crumbled

• 80g olives (black or mixed), sliced

• 15g fresh parsley, chopped

For the Dressing:

• 30g extra virgin olive oil

• 20g lemon juice

• 10g red wine vinegar

• 10g honey

• 5g Dijon mustard

• 4g sea salt

• 1g freshly ground black pepper

Method:

1. Place the chickpeas into a large bowl and pat dry slightly to remove excess moisture.

2. Add the cherry tomatoes, cucumber, red onion, feta, olives and parsley.

3. In a separate bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey, Dijon mustard, sea salt and black pepper until smooth and emulsified.

4. Pour the dressing over the salad and toss gently until everything is evenly coated.

5. Allow to sit for 5–10 minutes so the flavours can come together and develop.

6. Serve chilled or at room temperature.

7. Taste and adjust seasoning if needed — more lemon for brightness or a pinch more salt to enhance the flavours.

Storage:

Store in an airtight container in the refrigerator for up to 3 days. Flavours will deepen over time — give it a quick toss before serving.