Hearty chickpeas form the base of this crisp, colorful salad, tossed with crunchy cucumber, juicy cherry tomatoes, sliced red onion, and briny Kalamata olives. Fresh parsley adds a bright, herby lift, while a whisked dressing of olive oil, red wine vinegar, lemon juice, oregano, and garlic ties everything together with a tangy, savory punch. A short rest at room temperature lets the flavors meld before serving, so every bite is well-seasoned and satisfying. It's a no-cook, fridge-friendly dish that comes together in minutes and travels well for picnics, potlucks, or make-ahead lunches. This one is a great fit for a gluten free table, offering plenty of texture and flavor without any fuss.
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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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