A lemon-oregano dressing coats every bite of this no-lettuce chickpea salad with punchy, bright flavors.
Ingredients
2 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice (from 1 1/2 medium lemons)
2 teaspoons dried oregano
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup finely chopped red onion (about 1/2 small)
2 (about 15-ounce) cans chickpeas, drained and rinsed
1 cup diced English cucumber (about 1/3 medium)
1 cup quartered grape or cherry tomatoes
1/3 cup coarsely chopped fresh parsley leaves (about 1/3 medium bunch)
4 ounces feta cheese, crumbled (about 3/4 cup)
Instructions
Whisk 2 minced garlic cloves, 3 tablespoons lemon juice, 2 teaspoons dried oregano, 1 teaspoon Dijon mustard, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a large bowl. While whisking constantly, slowly pour in 1/4 cup extra-virgin olive oil and whisk until combined.
Stir 1/2 cup finely chopped red onion into the dressing and let sit for 10 minutes. (This is a good time to prepare the remaining ingredients.)
Stir in 2 (about 15-ounce) drained and rinsed cans chickpeas, 1 cup diced English cucumber, 1 cup quartered grape tomatoes, and 1/3 cup coarsely chopped fresh parsley leaves until combined. Gently fold in 4 ounces crumbled feta cheese until just combined. If you can, let the salad sit at room temperature for 30 minutes before serving for the flavors to meld. Stir again before serving.
