Herby Greek Chickpea Salad

• 240 g (1 1/2 cups, thoroughly drained and rinsed) — Canned chickpeas, drained and rinsed
• 100 g (3/4 cup, cut into 1.5 cm pieces) — Cucumber with peel
• 120 g (3/4 cup, halved) — Raw cherry tomatoes
• 10 g (1/4 cup loosely packed leaves, chopped) — Fresh flat-leaf parsley
• 20 g (1 tbsp plus 1 tsp fresh lemon juice) — Fresh lemon juice
• 1 g (1 tsp dried oregano) — Dried oregano leaves
• 10 g (1 tbsp shelled raw pistachios, roughly chopped) — Raw shelled pistachios
• 12 g (1 tbsp extra-virgin olive oil) — Extra-virgin olive oil

Method

1. 1Rinse and dry the chickpeasRinse the chickpeas under cool running water for 30 seconds, drain thoroughly, and pat them dry with a clean towel.30 secLook for: The chickpeas are cool, dry on the surface, and free of canning liquid.Safety: Use potable running water and a clean towel.
2. 2Cut the vegetablesCut the cucumber into 1.5 cm pieces and halve every cherry tomato.2 min 30 secLook for: The cucumber pieces are even and every tomato is cleanly halved.Safety: Use a stable cutting board and a sharp clean knife.
3. 3Chop the herbs and pistachiosChop the parsley leaves and roughly chop the pistachios into pieces no larger than a pea.1 min 30 secLook for: The parsley is fluffy and the pistachios are evenly broken without becoming powdery.Safety: Declare the tree-nut allergen and keep pistachios away from allergen-free food.
4. 4Whisk the lemon dressingWhisk the lemon juice, dried oregano, and extra-virgin olive oil in a large bowl for 30 seconds.30 secLook for: The dressing looks lightly emulsified with oregano evenly suspended.Safety: Use a clean dry bowl so the oil does not spit or separate around residual water.
5. 5Toss the saladAdd the chickpeas, cucumber, cherry tomatoes, and parsley to the lemon-oregano dressing and toss for 45 seconds.45 secLook for: Every chickpea and vegetable piece has a light glossy coating with no liquid pooling beneath the salad.Safety: Use clean utensils and keep the finished salad chilled if it is not served immediately.
6. 6Finish and serveTransfer the complete salad to one bowl, scatter the chopped pistachios evenly over the top, and serve immediately.30 secLook for: The bowl has distinct crisp vegetables, evenly dressed chickpeas, and pistachios in every section.Safety: Refrigerate within 2 hours and keep at 40°F or colder.