Ingredients

• 30 oz canned chickpeas, rinsed and drained
• 3 Persian cucumbers, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 red onion, chopped
• 1/2 cup Kalamata olives, chopped
• 1/2 cup crumbled feta cheese (or cut into cubes)
• 1/2 cup fresh parsley, chopped
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper (kosher is best)