Ingredients
Salad:
2 cups cucumber, sliced and quartered (we used English Cucumbers)
1 can of chickpeas, drained and rinsed
1 cup yellow bell pepper, diced
1½ cups cherry tomatoes, halved
1 cup red onion, diced
½ cup kalamata olives, halved
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
Lemony Vinaigrette (Makes about ½ cup):
¼ cup olive oil
2 tablespoons fresh lemon juice
1½ tablespoons red wine vinegar
1 teaspoon dijon mustard
½ teaspoon dried oregano
⅛ teaspoon kosher salt (or more to taste)
⅛ teaspoon pepper (or more to taste)