Greek Chickpea Salad
For the salad:
1 (15 ounce) can of chickpeas, rinsed and drained
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1/4 cup diced red onion
15 grape tomatoes, halved (about 1 cup halved grape tomatoes)
1/3 cup pitted kalamata olives, chopped if desired
1 medium cucumber, sliced and quartered
4 ounces feta cheese, crumbled or cut into 1/2 inch cubes
For the dressing:
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 cloves garlic, minced
1 teaspoon dried oregano
freshly ground salt and pepper, to taste
Place all salad ingredients into a large bowl and toss to combine.
In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper as you'd like.
Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making.