For the vinaigrette:
90 ml (6 tablespoons) olive oil
60 ml (1/4 cup) lemon juice
zest of 1 lemon
15 ml (1 tsp.) oregano
2.5 ml (1/2 tsp.) mint
1 ml (1/4 tsp.) pepper
salt to taste
garlic cloves pressed 2
For the salad:
500 g (2 cups) chickpeas cooked
1 medium cauliflower into chunks
1 red pepper into small dice
30 cherry tomatoes cut in half
200 g (1 1/2 cups) feta cheese
In a bowl, mix all the dressing ingredients and set aside.
In a large bowl, place all ingredients in the salad.
Pour the vinaigrette and mix gently.
Refrigerate at least 4 hours and bring to room temperature at least 30 minutes before serving.
4 -6 servings.