Ingredients:

  • 2 cans (15 oz / 425g each) chickpeas, drained and rinsed
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) red bell pepper, diced
  • 1/2 cup (75g) red onion, finely minced
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) Dijon mustard
  • 1 tsp (5ml) honey
  • 2 cloves garlic, minced
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/4 cup (15g) fresh Italian parsley, chopped
  • 1 tbsp (8g) lemon zest

Instructions:

  1. Rinse the chickpeas under cold water until the foam disappears and pat them dry with a paper towel. Dice the cucumber, bell pepper, and red onion into uniform 1/4-inch pieces.
  2. In a small jar or bowl, combine the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk vigorously or shake the jar for 30 seconds until the mixture transforms into a thick, opaque, and creamy vinaigrette.
  3. Place the prepared chickpeas and vegetables into the large mixing bowl. Pour the emulsion over the top and toss gently with a silicone spatula until every chickpea is coated. Fold in the feta cheese, chopped parsley, and lemon zest last.