2 (540 ml) cans chickpeas, drained and rinsed well
3⁄4 cup cucumber, chopped
3⁄4 cup cherry tomatoes, halved
1⁄2 cup red bell pepper, chopped
1⁄2 cup kalamata olives, sliced
1⁄4 cup red onion, chopped
1⁄4 cup fresh parsley, chopped
1⁄4 cup feta cheese, crumbled
1⁄4 cup extra virgin olive oil
1⁄4 cup red wine vinegar
1 tbsp Dijon mustard
1 tsp oregano
1⁄2 tsp garlic powder
1⁄4 tsp kosher salt
1⁄4 tsp ground black pepper
In a salad bowl, add chickpeas, cucumber, pepper, olives and parsley. Set aside. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt and pepper. Add dressing to salad and toss. Top with feta and chill for at least an hour to let flavours blend.