• 1 15 oz can of chickpeas drained
• ¼ cup diced red onion
• 1 cup or about half of an English cucumber seeded and cut into bite sized pieces
• 1 cup halved cherry or grape tomatoes
• ½ cup bell pepper diced
• ½ cup kalamata olive halved
• ½ cup feta cheese cut into cubes
• ¼ cup fresh parsley chopped
• 2 tbsp fresh oregano leaves optional

Dressing

• 4 tbsp good olive oil
• 1 clove minced garlic
• 3 tbsp red wine vinegar
• ½ tsp dijon mustard
• ½ lemon juiced
• salt and pepper to taste