Summary This is one of those refreshing salads, that has a lot of textural components that just makes you want more. We love how fast this salad comes together, the colors, and refreshing quality it provides for your meal. It’s a show stopper without much effort. We typically make it with kebabs, but serving it with any grilled meats or mediterranean main dishes is sure to make your family and guests happy.

240 g 1 can Chickpeas (garbanzo beans), rinsed and shells removed
50 g 1/4 Red Pepper, diced
50 g 1 Roma Tomato, core and seeds removed, diced
90 g 1/2 English Cucumber, seeds removed, diced
5 g 6 leaves Fresh Mint, finely chopped
12 g 1 tbsp Extra Virgin Olive Oil
14 g 1 tbsp Red Wine Vinegar
50 g 1/3 cup Crumbled Feta Cheese
4 g 1 tbsp Fresh Parsley, roughly chopped
3 g 1 tsp Sumac or Za’atar Seasoning
0.2 g 1/8 tsp Black Pepper, ground fine
5 g 1 tsp kosher salt
15 g 5 Katamala Olives, halved (optional)

240 g 1 can Chickpeas (garbanzo beans), rinsed and shells removed 50 g 1/4 Red Pepper, diced 50 g 1 Roma Tomato, core and seeds removed, diced 90 g 1/2 English Cucumber, seeds removed, diced 5 g 6 leaves Fresh Mint, finely chopped 12 g 1 tbsp Extra Virgin Olive Oil 14 g 1 tbsp Red Wine Vinegar 50 g 1/3 cup Crumbled Feta Cheese 4 g 1 tbsp Fresh Parsley, roughly chopped 3 g 1 tsp Sumac or Za’atar Seasoning 0 2 g 1/8 tsp Black Pepper, ground fine 5 g 1 tsp kosher salt 15 g 5 Katamala Olives, halved (optional)

Before We Start
Sumac vs Za’atar: Our go to for this is sumac, but Za’atar makes a fine replacement if you can’t find it. The reason is that Za’atar seasoning has sumac in it.
Canned vs Fresh Chickpeas: More power to you if you have time to soak and cook your chickpeas fresh. We defaulted to the canned ones since this is meant to be a quick salad that is accessible for most people to make without much planning or forethought.
Rinse and Shell Chickpeas
Rinse and remove and loose shells from chickpeas using a strainer. Shaking the chickpeas around in the strainer to thoroughly clean them. Transfer to a med sized bowl.
Dice the red pepper
Dice the red pepper into 1/4 inch pieces, leaving the seeds behind. Usually only need about 1/4 of the pepper. Add to the bowl.
Prep the tomatoes
Slice the tomato in quarters length wise, then cut and remove the seeds with your knife. Slice the flesh into 1/4 in strips then cut through the cross way to finish dicing them. Add to the bowl.
Prep the cucumber
Slice the cucumber in quarters length wise, then cut out the seeds with your knife. Slice quarters in half lengthwise giving you 8 strips of cucumber.
Then finish by dicing the strips into 1/4in chunks. Add to the bowl.
Chop the herbs
Finely chop the mint leaves by rolling them up together and then slicing through the roll of leaves. Finish by rough chopping the strips of mint. Add to the bowl. Then take the leaves from the parsley and rough chop them. Reserve for garnish at the end.
Make & add the dressing
In a small bowl, combine the red wine vinegar, olive oil, salt, pepper, and sumac/za’atar and stir to combine. Add the dressing to the other ingredients and mix thoroughly.
Top the salad
With your hands, crumble the feta over the salad and sprinkle the parsley over the top and enjoy.