1 can chickpeas, rinsed

1 cup tomatoes, diced

1 cucumber, diced

1/2 red onion, diced

1 yellow bell pepper, diced

8 kalamata olives, diced

A small handful of dill and flat parsley, chopped

1/3 cup sheep's feta (optional)

Dressing:

1/4 cup extra virgin olive oil

1 tablespoon red wine vinegar 

1 tablespoon lemon juice

1/4 teaspoon Celtic sea salt

1/4 teaspoon black pepper

1/4 teaspoon dried oregano

In a large bowl, stir together chickpeas, tomatoes, cucumber, red onion, bell pepper, olives, dill, and parsley. Fold in feta cheese. 

In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, pepper, and oregano.

Drizzle the dressing over the salad and serve. 

Store in the fridge for no more than 4 days.