- 1 can organic BPA free chickpeas, drained
- ¼ cup red onion, small diced
- 1 small English cucumber, small diced
- ¼ cup red pepper, small diced
- ¼ cup yellow bell pepper, small diced
- ¼ cup fresh parsley, chopped
- 2 tbsp. crumbled feta cheese
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Add all ingredients to the chickpea salad to a medium-sized mixing bowl. Add dressing ingredients to the chickpea salad and mix well.
- Refrigerate for 1 hour.