Hearty chickpeas, crisp English cucumber, and juicy cherry tomatoes come together in this bright, no-cook salad that's ready in minutes. Thin ribbons of red onion and briny Kalamata olives add depth, while a fresh whisk of extra-virgin olive oil, red wine vinegar, lemon juice, and oregano ties everything together in a tangy, herby dressing. A scatter of chopped parsley finishes things off with a burst of color and freshness. This is exactly the kind of simple, plant-forward, olive-oil-driven dish that fits beautifully into a Mediterranean way of eating. It's satisfying enough for a main course but light enough to serve alongside grilled vegetables or a piece of fish, and it only gets better as it sits and the flavors meld. Make a big batch — it keeps well and tastes even better the next day.
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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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