Chickpea Salad

Ingredients

• 2 cloves garlic – minced
• 1 tsp dried oregano
• 1 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 0.25 cups lemon juice – freshly squeezed
• 1 tbsp red wine vinegar
• 0.25 cups extra-virgin olive oil
• 0.5 cups red onion – thinly sliced
• 30 ounces chickpeas (canned) – drained and rinsed
• 2 cups cucumber – diced
• 2 cups tomato – diced
• 1 cups red bell pepper – diced
• 0.5 cups flat-leaf parsley – chopped

Instructions

1. In a large bowl, whisk together the lemon juice, red wine vinegar, garlic, dried oregano, kosher salt, and black pepper. While whisking, slowly stream in the extra-virgin olive oil until emulsified, about 1 minute.
2. Add the red onion to the dressing and toss to coat. Let it sit to lightly pickle and mellow the bite, 10 minutes.
3. Meanwhile, drain and rinse the chickpeas under cold water until no foam remains, about 30 seconds; shake dry. Add the chickpeas, cucumber, tomato, red bell pepper, and parsley to the bowl and toss gently to coat evenly, 1–2 minutes.
4. Let the salad stand at room temperature so the flavors meld, 10–15 minutes, or chill until cold, about 30 minutes.
5. Taste and adjust seasoning to balance acidity and saltiness as needed, about 30 seconds. Serve at room temperature or chilled.