Ingredients
Method
- Dice the cucumber into half inch pieces, toss with 0.25 teaspoon of the salt, and set it in a colander over the sink for 10 minutes while you prep everything else.
- Drain the chickpeas, rinse them under cold water until it runs clear, and shake them as dry as you can. Pat them with a towel if you have a minute.
- Halve the cherry tomatoes, dice the bell pepper, finely chop the red onion, and halve the olives. Chop the parsley and crumble the feta.
- In a small jar, combine the olive oil, lemon juice, oregano, minced garlic, the remaining 0.25 teaspoon salt, and the black pepper. Shake until it looks creamy.
- Press the cucumber gently to release any extra water, then add it to a large bowl with the chickpeas, tomatoes, bell pepper, onion, olives, and parsley.
- Pour the dressing over and toss well. Add the feta last and fold it in gently so it stays in crumbles rather than dissolving into the dressing.
- Taste. It usually wants a little more lemon or a pinch more salt depending on how salty your feta is. Serve right away or divide into four containers for the week.
Nutrition
Notes
For a sharper dressing, add 1 tablespoon of red wine vinegar. The salad is best after at least 30 minutes in the fridge, when the chickpeas have soaked up the dressing. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.