Healthy Chickpea Summer Salad in 10 Min

Instructions:

1. Rinse the chickpeas under cold water until the foam disappears. Note: This removes the excess sodium and the gas inducing sugars.
2. Dice the cucumber and red onion into uniform pieces. Aim for pieces roughly the size of a chickpea to ensure every bite is balanced.
3. In a small glass jar, combine the extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, sea salt, and black pepper.
4. Shake the jar vigorously for 30 seconds until the dressing looks thickened and velvety.
5. In a large mixing bowl, combine the chickpeas, diced cucumber, cherry tomatoes, red onion, and sliced kalamata olives.
6. Pour the emulsified dressing over the vegetables.
7. Toss gently with a large spoon until every chickpea is glossy and coated.
8. Gently fold in the crumbled feta cheese and chopped parsley last. Note: Doing this last keeps the cheese from breaking down into a mushy coating.