A vibrant and refreshing Mediterranean-inspired salad featuring chickpeas, fresh vegetables, and a zesty lemon vinaigrette.
Peel and mince the garlic clove finely.
Let the minced garlic sit for a few minutes to enhance its flavor and health benefits.
Drain and rinse the canned chickpeas under cold water.
Rinsing canned chickpeas removes excess sodium and improves their taste.
Halve the cherry tomatoes and finely slice the red onion.
Use a sharp knife for clean cuts and to avoid bruising the vegetables.
Chop the parsley finely and set aside.
Fresh parsley adds a burst of flavor and color to the salad.
Juice the lemon and mix it with olive oil, rosemary, and a pinch of salt and pepper.
Whisk the dressing well to emulsify the oil and lemon juice.
Combine the chickpeas, vegetables, parsley, and olives in a large bowl.
Mix gently to avoid breaking the chickpeas or crushing the vegetables.
Pour the dressing over the salad and toss to coat evenly.
Ensure all ingredients are well coated with the dressing for maximum flavor.
Sprinkle the crumbled feta cheese on top before serving.
Add the feta just before serving to keep its texture intact.
Serve the salad fresh and enjoy.
This salad is best enjoyed fresh but can be refrigerated for a few hours if needed.
