A Mediterranean starter dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 20 min

Organic sourcing

Choose organic cucumbers and cherry tomatoes, as they are often on the Dirty Dozen list due to high pesticide residue. Organic bell peppers are also a good choice for this reason.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• to taste sea salt
• to taste black pepper

Method

1. Combine the chickpeas, cherry tomatoes, cucumber, red bell pepper, and red onion in a large bowl.
2. Add the crumbled feta cheese to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, sea salt, and black pepper.
4. Pour the dressing over the salad and toss to combine.
5. Add the chopped parsley and mint, and gently toss again to ensure even distribution.
6. Taste and adjust seasoning with additional salt or pepper as needed.
7. Serve immediately for the freshest flavor and texture.

Notes

• Feel free to substitute arugula or spinach for extra greens.
• This salad can be made ahead and refrigerated, but add the herbs just before serving to keep them fresh.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Mediterranean recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.