115 oz. can chickpeas/garbanzo beans, well drained
1yellow bell pepperchopped
1green bell pepperchopped
1cucumbersliced and quartered
1small red onionchopped
1pintgrape tomatoeshalved
1/3cuppitted kalamata oliveshalved
4oz.feta cheesecrumbled, or cut into 1/2 inch cubes
For the dressing:
2Tablespoonsfresh lemon juicefrom about 2 lemons
2teaspoonsolive oil
1teaspoondried oregano
2clovesgarlicminced
Kosher salt and freshly ground black pepperto taste
Instructions
Add all salad ingredients to a large bowl and toss to combine.
In a small bowl, whisk lemon juice, olive oil, oregano and garlic. Pour over salad and toss to thoroughly combine. Season with salt and pepper to your taste.
Refrigerate 1 hour to marinate, or serve immediately. Best served within 3 days after making.