• 3 cups of chickpeas, drained [2 cans = 3 cups]
• 2 cups grape tomatoes, chopped
• 2 medium cucumbers, seeded and chopped
• 1 cup sweet peppers, chopped
• 1 red onion, chopped
• 1 cup feta cheese, crumbled [if you plan to let your salad meld flavors overnight, wait until the next day to add feta]
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup lemon juice
• a few sprigs of fresh Italian parsley, chopped
• 1 tablespoon chopped garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• use whatever spices you feel to taste [for example, some might add pinches of cumin, ground mustard, and paprika]
• veggie options can vary, too – olives might also go well with this recipe

1. Whisk together dressing ingredients [everything from olive oil to the end]
2. Combine chickpeas and veggies in a large bowl.
3. Add the dressing to the salad bowl [with first five ingredients] and stir to combine.
4. Let the salad sit in the refrigerator for 3o minutes or more to let flavors meld.
5. Add feta just before serving.

photo: ambitiouskitchen.com // adapted from recipe by Jennifer Flores