Servings: 8

Ingredients

• 2 cans chickpeas, rinsed and drained
• 2 English cucumbers, diced
• 2 cups cherry tomatoes, halved
• ½ cup sliced Kalamata olives
• ¼ cup finely diced red onion
• ½ cup crumbled feta
• ¼ cup chopped parsley
• 2 tablespoons chopped fresh dill

Dressing

• ¼ cup olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

Whisk together all dressing ingredients.

Combine all salad ingredients in a large bowl.

Pour dressing over the salad and toss well.

Chill for at least 30 minutes before serving.