Prepare the vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Set aside.
Combine the salad ingredients: In a large bowl, combine the drained and rinsed chickpeas, diced cucumber, diced red bell pepper, finely diced red onion, halved cherry tomatoes, halved Kalamata olives, chopped fresh parsley, and chopped fresh mint.
Dress the salad: Pour the lemon vinaigrette over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
Add feta (optional): If using, gently fold in the crumbled feta cheese.
Chill and serve: For best flavor, chill the salad in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld together. Serve cold.
Zylo AI 
This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits.
If you don't have fresh herbs, you can use dried herbs. Use about 1 teaspoon of dried parsley and 1/2 teaspoon of dried mint.
For a spicier salad, add a pinch of red pepper flakes to the vinaigrette.
• Salad (Mediterranean)
• Approximately 250-300 calories
• 0 minutes (Easy)
• 20 minutes
• $10-$15
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