Mediterranean Chickpea Bowl

Steps

1. 1Rinse and drain the chickpeas well, then pat them dry with a towel. Dry chickpeas soak up dressing instead of watering it down.
2. 2Soak the sliced red onion in cold water for 5 minutes, then drain. This softens its raw bite without cooking it.
3. 3Whisk the olive oil, the juice of half the lemon, the oregano, salt and pepper until the dressing looks slightly cloudy and emulsified.
4. 4Toss the chickpeas, cucumber, tomatoes and drained onion with about two-thirds of the dressing. Let it sit 5 minutes so the flavours settle.
5. 5Add the olives and feta and fold gently, keeping the feta in visible crumbles rather than mashing it in.
6. 6Taste and finish with the remaining dressing and more lemon if it needs lift. Serve chilled or at room temperature.

Tap a step to cross it off. 0/6 done.