2 (15 oz) cans chickpeas, drained and rinsed 2 cups cherry tomatoes, halved 1 English cucumber, diced 1 red bell pepper, diced 1/2 red onion, thinly sliced 3/4 cup feta cheese, crumbled 1/2 cup fresh parsley, chopped 1/2 cup kalamata olives, halved (optional) 1/3 cup olive oil 3 tbsp red wine vinegar 1 tbsp lemon juice 2 garlic cloves, minced 1 tsp dried oregano 1 tsp Dijon mustard 3/4 tsp salt 1/2 tsp black pepper
Whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, Dijon, salt, and pepper until emulsified. Put the sliced red onion in a small bowl with a splash of the dressing let sit ~10 min to mellow. In a large bowl, combine chickpeas, tomatoes, cucumber, bell pepper, the onion, olives, and parsley. Pour dressing over and toss well. Cover and refrigerate at least 1 hour, ideally overnight. Just before serving, toss again, taste and adjust salt/vinegar, and fold in the feta (add it last so it stays crumbly). Serve at room temperature. Holds well unrefrigerated for a few hours - good for a carry-in/outdoor gathering. Optional: swap in white beans, or add cooked quinoa/orzo to stretch it, or add red pepper flakes/fresh mint.
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