Mediterranean Chickpea Salad Bowl

1. 1
   prep · ~10 min

   Prep the chickpeas and vegetables.

   1.If using dried chickpeas, soak overnight, pressure cook until tender, and drain well.

   2.Dice the cucumber, deseeded tomatoes, and bell pepper into bite-sized pieces.

   3.Thinly slice the red onion and halve the kalamata olives.

   4.Chop the fresh parsley and crumble the feta cheese.

   TIPChill the cooked chickpeas in the fridge for 15 minutes before assembling for an extra refreshing salad.
2. 2
   mix · ~2 min

   Whisk together the lemon-oregano dressing.

   1.In a small bowl, combine olive oil, fresh lemon juice, and minced garlic.

   2.Add dried oregano, salt, and black pepper.

   3.Whisk vigorously until the dressing emulsifies, about 30 seconds.
3. 3
   mix · ~1 min

   Toss the salad together.

   1.In the large mixing bowl, combine chickpeas, cucumber, tomatoes, bell pepper, red onion, and olives.

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

   3.Fold in the crumbled feta cheese and chopped parsley.

   TIPLet the salad rest for 5 minutes after tossing so the chickpeas soak up the dressing.
4. 4
   rest · ~5 min

   Let the flavors meld for 5 minutes before serving.

   TIPFor deeper flavor, cover and refrigerate for 30 minutes before serving — this salad tastes even better the next day.

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