A vibrant and flavorful Mediterranean-inspired chickpea salad, perfect for any occasion.
Rinse and drain the canned chickpeas thoroughly.
Rinsing canned chickpeas removes excess sodium and improves their flavor.
Chop the cherry tomatoes, yellow bell pepper, cucumber, and red onion into bite-sized pieces.
Uniformly sized pieces ensure even distribution of flavors in each bite.
Combine the chickpeas, chopped vegetables, kalamata olives, parsley, and mint in a large mixing bowl.
Gently toss the ingredients to avoid bruising the vegetables.
Whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl.
Whisking emulsifies the dressing, ensuring a smooth consistency.
Pour the dressing over the salad and toss to coat evenly.
Let the salad sit for a few minutes to allow the flavors to meld.
Serve the salad immediately or refrigerate it for up to 3 days in an airtight container.
Serving the salad chilled enhances its refreshing qualities.
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