Ingredients
Method
Step-by-Step
- Drain and rinse the chickpeas thoroughly, then prepare the vegetables by halving the tomatoes, chopping the cucumber and parsley, and slicing the onion and olives.
- Add the cucumber, tomatoes, red onion, chickpeas, olives, feta, parsley, and chopped romaine, if using, to a large serving bowl.
- Whisk the olive oil, lemon juice, red-wine vinegar, minced garlic, oregano, kosher salt, and black pepper in a small bowl or jar until combined.
- Pour the dressing over the salad and toss gently so the vegetables remain crisp and the feta does not break down too much.
- Serve immediately, or refrigerate the salad for 15 to 30 minutes so the flavors can blend. If making it ahead, add the feta and dressing shortly before serving.
Notes
For a crisper salad, lightly salt chopped cucumber and tomatoes, let them stand for 5 to 10 minutes, and drain before assembling. WW Points vary according to the specific plan, olive oil, feta, olives, chickpeas, and whether romaine is included.
