Mediterranean Chickpea Salad with Feta and Olives

Ingredients:

For the Salad:

· 1 (15 oz) can chickpeas, drained and rinsed

· 1 cup cherry tomatoes, halved

· 1 cucumber, diced

· ½ red onion, finely chopped

· ½ cup Kalamata olives, pitted and halved

· ½ cup crumbled feta cheese

· ¼ cup chopped fresh parsley

· Optional: ¼ cup diced red or yellow bell pepper

For the Dressing:

· 3 tbsp extra virgin olive oil

· 2 tbsp red wine vinegar (or lemon juice)

· 1 tsp Dijon mustard

· 1 garlic clove, minced

· ½ tsp dried oregano

· Salt and black pepper, to taste

Instructions:

1. Make the dressing:

In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Set aside.

2. Assemble the salad:

In a large bowl, combine chickpeas, tomatoes, cucumber, onion, olives, feta, parsley, and bell pepper (if using).

3. Dress and toss:

Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning as needed.

4. Serve or chill:

Serve immediately or refrigerate for 30 minutes to let the flavors meld. Great served chilled or at room temperature.