MEDITERRANEAN CHICKPEA SALAD

Ingredients

• ½ c. (120 ml) extra-virgin olive oil
• ¼ c. (60 ml) white-wine vinegar
• 1 tbsp. (15 ml) fresh lemon juice
• 1 tbsp. (15 ml) chopped fresh parsley
• ¼ tsp. (1 ml) crushed red pepper flakes
• 1/2 teasp (2.5 ml) kosher salt
• 1/4 teasp (1 ml) freshly ground black pepper
• 2 (15-oz.) cans drained, rinsed chickpeas
• 1 chopped medium cucumber
• 1 chopped red bell pepper
• ½ thinly sliced red onion
• ½ c. (120 ml) chopped Kalamata olives
• ½ c. (120 ml) crumbled feta

Method

1. To make the vinaigrette, combine ½ c. (120 ml) extra-virgin olive oil, ¼ c. (60 ml) white-wine vinegar, 1 tbsp. (15 ml) fresh lemon juice, 1 tbsp. (15 ml) chopped fresh parsley, and ¼ tsp. (1 ml) crushed red pepper flakes in a jar.
2. Seal the jar and shake to combine, then season with 1/2 teasp (2.5 ml) kosher salt and 1/4 teasp (1 ml) freshly ground black pepper.
3. In a large bowl, toss 2 (15-oz.) cans drained, rinsed chickpeas, 1 chopped medium cucumber, 1 chopped red bell pepper, ½ thinly sliced red onion, ½ c. (120 ml) chopped Kalamata olives, and ½ c. (120 ml) crumbled feta. Season with salt and black pepper.
4. Pour the vinaigrette over the salad and toss to combine.