Ingredients:

  • 1 (15-ounce) can chickpeas, drained and rinsed (425g)
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon smoked paprika (2.5ml)
  • 1 cucumber, peeled, seeded, and chopped (approximately 200g)
  • 1 red bell pepper, seeded and chopped (approximately 150g)
  • 1 pint cherry tomatoes, halved (approximately 280g)
  • 1/2 red onion, thinly sliced (approximately 75g)
  • 4 ounces feta cheese, crumbled (115g)
  • 1/4 cup fresh parsley, chopped (15g)
  • 1/4 cup fresh mint, chopped (15g)
  • 1/4 cup olive oil (60ml)
  • 2 tablespoons lemon juice (30ml)
  • 1 tablespoon red wine vinegar (15ml)
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon dried basil (2.5ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a skillet. Add chickpeas and smoked paprika. Toast until slightly crispy and fragrant. Set aside to cool.
  2. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, basil, salt, and pepper.
  3. In a large mixing bowl, combine cucumber, red bell pepper, cherry tomatoes, and red onion.
  4. Add toasted chickpeas (or drained, un-toasted chickpeas), parsley, and mint to the bowl. Gently toss. Add feta cheese.
  5. Pour the lemon-herb vinaigrette over the salad. Toss gently to coat. Serve immediately or chill for later.