Chopped Chickpea Greek Salad

• 15 ounces chickpeas /garbanzo beans, well drained
• 1 yellow bell pepper chopped
• 1 green bell pepper chopped
• 1 cucumber sliced and quartered
• 1 red onion small, chopped
• 1 pint grape tomatoes halved
• 1/3 cup pitted kalamata olives halved
• 4 ounces feta cheese crumbled or cut into 1/2 inch cubes
• 2 tablespoons fresh lemon juice from about 2 lemons
• 2 teaspoons olive oil
• 1 teaspoon dried oregano
• 2 cloves garlic minced
• kosher salt

1. Add all salad ingredients to a large bowl and toss to combine.nchickpeas, bell peppers, cucumber, red onion, grape tomatoes, olives, feta cheese)
2. 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. (lemon juice, olive oil, oregano, garlic, salt and pepper)
3. Refrigerate 1 hour to marinate, or serve immediately. Best served within 3 days after making.nnEnjoy!

chickpeas garbanzo beans, yellow bell pepper, green bell pepper, cucumber, red onion, tomatoes, feta cheese, lemon juice, olive oil, oregano, garlic, kosher salt

Taken from www.yummly.com/recipe/Chopped-Chickpea-Greek-Salad-1722583 (may not work)