This hearty, no-cook salad is built for make-ahead ease, tossing hearty chickpeas with crisp cucumber, juicy cherry tomatoes, sliced red onion, and briny Kalamata olives. A bright dressing of extra-virgin olive oil, red wine vinegar, fresh lemon juice, oregano, and garlic ties everything together with a punchy, herby finish, and fresh parsley adds a clean, peppery lift. The chickpeas soak up the dressing as it rests, so every bite is well-seasoned and satisfying without feeling heavy. It's a naturally colorful, veggie-forward dish that leans on olive oil and fresh produce for flavor rather than anything fried or heavily processed. Ready in minutes with a short rest time, it's a great option to keep on rotation for an anti-inflammatory-friendly lunch or side.
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In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and black pepper until the dressing is uniform and slightly emulsified.
In a large mixing bowl, combine the chickpeas, diced cucumber, cherry tomatoes, red onion, Kalamata olives, and parsley.
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