Hearty chickpeas, crisp cucumber, juicy cherry tomatoes, and briny Kalamata olives come together in this bright, no-cook salad that's built for warm-weather tables. Roasted red peppers and fresh parsley add color and depth, while a punchy dressing of olive oil, lemon juice, red wine vinegar, and oregano ties everything together with a zesty, herby finish. A quick 10-minute rest lets the chickpeas soak up all that dressing, so every bite is deeply flavorful rather than bland or dry. It's a naturally satisfying, veggie-forward dish that comes together in one bowl with almost no active effort. This one is a great fit for a gluten free menu, whether you're serving it as a light lunch, a potluck side, or a make-ahead option for busy weeknights.
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In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until the dressing is fully combined and slightly emulsified.
In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, Kalamata olives, red onion, roasted red peppers, and parsley.
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