INGREDIENTS
11 ITEMS REQUIREDAdd the soaked chickpeas to a saucepan of fresh water and boil until tender but still holding their shape, about 45 minutes.
Drain the boiled chickpeas in a colander and let them cool to room temperature for 10 minutes before adding to the salad.
Wash the cucumber and cut it into small, even 1cm cubes.
Core the tomatoes and cut them into small cubes similar in size to the cucumber.
Finely chop the red onion and parsley, keeping the pieces small so they distribute evenly through the salad.
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and black pepper until fully emulsified.
In a large mixing bowl, combine the cooled chickpeas, cucumber, tomato, red onion, and parsley.
Pour the dressing over the salad and toss gently until every piece is evenly coated.
Top the salad with crumbled feta cheese and let it sit for 5 minutes so the flavors meld before serving.
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