Greek Chickpea Salad

I've made this twice now. It's a great healthy salad, and refreshing on a hot summer day.

This is adapted from https://www.healthygffamily.com/recipe/greek-chickpea-salad/. My comments are in  ( ).

Ingredients:

Serves 4 - 6  (More like 8 to 10 as a side dish)

Salad

• 2 cups cucumber sliced and quartered (we used English Cucumbers) (I used 1 regular, seeded)
• 1 can of chickpeas drained and rinsed
• 1 cup yellow bell pepper diced
• 1 1/2 cups cherry tomatoes halved (I had tomato cherubs on hand, in which I took the seeds out)
• 1 cup red onion diced  (I used 1/3 cup finely diced, as 1 cup seemed too much for me)
• 1/2 cup kalamata olives halved
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley chopped

Lemony Vinaigrette (Makes about 1/2 cup)

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice  (I also added some zest)
• 1 1/2 tablespoons red wine vinegar
• 1 teaspoon dijon mustard
• 1/2 teaspoon dried oregano
• 1/8 teaspoon kosher salt or more to taste
• 1/8 teaspoon pepper or more to taste

Lemony Vinaigrette

In a liquid measuring cup or small bowl, whisk all ingredients until well combined. Set aside. Note any extra dressing saves well in the refrigerator for several days in a sealed jar.

Salad

Place all ingredients except parsley in a large bowl. Pour dressing over salad to taste and toss to combine. Stir in parsley and serve.