1(15-oz)can chickpeas, drained & rinsed**Remove any loose chickpea 1skins
1English cucumber, chopped
½yellow bell pepper, chopped
½cupgrape tomatoes, halved
¼cupkalamata olives, halved
¼red onion, thinly sliced**Soak slices in ice water first if they are too strong in flavor
1tbspfresh parsley, chopped
2tspfresh dill, chopped
2-3tbspfeta cheese crumbles
Sea salt and freshly cracked pepper, to taste
Instructions
Make the vinaigrette by combining the olive oil, white wine vinegar, lemon juice, finely chopped parsley, minced garlic, sugar, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste in a glass jar. Whisk until well combined and set aside to allow the flavors to mingle.
Make the salad by combining the chickpeas, cucumber, bell pepper, tomato halves, kalamata olives, red onion, parsley, and dill together in a bowl.
Whisk the vinaigrette well then drizzle on top of the salad and gently toss until evenly coated.
Top with feta cheese crumbles. Season with sea salt and freshly cracked pepper, to taste, if needed.