Mediterranean Chickpea Salad

A sturdy, no-lettuce salad that holds up well for meal prep, built on the classic Mediterranean combination of lemon, herbs, and briny cheese.

Instructions

1. 1

   Spread the drained chickpeas on a clean kitchen towel and pat them thoroughly dry — excess moisture on the chickpeas will water down the dressing over time.

2. 2

   In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and Kalamata olives.

3. 3

   In a small jar or bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper until emulsified.

4. 4

   Pour the dressing over the chickpea mixture and toss thoroughly to combine.

5. 5

   Let the salad sit at room temperature for at least 15 minutes (or refrigerate up to 2 days) to let the chickpeas absorb the dressing's flavor.

6. 6

   Just before serving, fold in the crumbled feta, parsley, and mint, being careful not to overmix and break up the feta too much.

7. 7

   Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed, and serve chilled or at room temperature.