Mediterranean Chickpea Salad w/ Citrus Oregano Vinaigrette is a delicious, simple and healthy salad featuring fresh mediterranean flavors. The addition of the chickpeas add a hearty element and a boost of protein, whilst the fresh ingredients give a lovely crunch and the vinaigrette a sweet fruity burst. A great summer salad, amazing just on its own or accompanying other dishes as a side. This salad is perfect for large groups, BBQ’s and picnics. For a tasty vegan version, just forgo the feta.

Serves 4

Mediterranean Chickpea Salad

• 250 grams of canned chickpeas, rinsed and drained well
• 250 grams of assorted cherry tomatoes, halved
• 1 medium red onion, finely sliced
• 2 small lebanese cucumbers, cubed
• 1/2 a cup of black olives
• 1 small yellow capsicum (pepper), deseeded and sliced
• 2 tblsp. of capers, drained
• 1/2 a cup of fresh parsley, finely chopped
• 1/2 a cup of fresh mint, finely chopped
• 1 teaspoon of dried greek oregano leaves
• 120 grams of feta (optional)

In a large salad bowl combine all ingredients and gently combine. Serve with a drizzle of citrus oregano vinaigrette (see recipe below) and a wedge of fresh lemon.

Citrus Oregano Vinaigrette

• 1/2 cup of olive oil
• 3 tblsp. of raspberry vinegar or red wine vinegar
• 1 clove of garlic, peeled
• 2 teaspoons of dried greek oregano leaves
• 1/2 a lemon, juiced
• 1/2 an orange, juiced
• Pinch of sea salt
• Pinch of ground black pepper
• 1 teaspoon of agave syrup

Place all of the ingredients in a blender and blend well until you have a nice smooth dressing. You can store this vinaigrette in a glass jar in the fridge for up to a week. This vinaigrette is perfect on most salads not just this one.