Crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and hearty chickpeas come together in one bowl for a salad that's as satisfying as it is simple. A bright dressing of extra-virgin olive oil, fresh lemon juice, red wine vinegar, and oregano ties everything together, with a touch of garlic for depth. Roasted red peppers and fresh parsley add color and a punch of flavor in every bite, while a short rest at room temperature lets the chickpeas soak up all that citrusy, herby goodness. It's a no-cook, make-ahead dish that holds up beautifully in the fridge, making it perfect for meal prep or a quick lunch. This one's a natural fit for anyone building meals around vegetables, legumes, and olive oil, and it earns a permanent spot in a Mediterranean-style rotation.
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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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