Makes: 6 servings

Description: I love this salad. It's so fresh and summery. This chickpea salad is also easy! You can try variations on the recipe below by putting in a hard-boiled egg, tuna, or chicken or swapping out olives (if they aren't your thing). Prepare a cup of quinoa, wheat berries or couscous, rinse, drain and add to the salad for a little more texture and added protein. You can substitute provolone, farmers cheese or mozzarella or whatever mild cheese you prefer for the feta. A quick kitchen tip, unwrap a few pieces of string cheese (mozzarella), half (or quarter) them longways and slice for a quick addition to any salad. Want to make it vegan? Omit the feta and add some nuts or sunflower seeds.

Ingredients:
1 15-oz can  chickpeas (garbanzo beans)
1/3 cup  pitted Kalamata olives or black olives
4 oz.  feta cheese (crumbled or cut into cubes)
1 each  red, yellow, and green bell peppers, diced
15  grape tomatoes, halved or
1  Roma tomato, chopped
1  English cucumber, quartered
2 tsp  olive oil
2 cloves  minced garlic
2 TBSP  lemon juice

Instructions: In a small bowl, whisk olive oil, lemon juice, minced garlic, and oregano. Set aside.

Combine all salad ingredients in a large bowl. Pour dressing on the salad and toss to combine.

Add salt and pepper to taste

Either place salad in the refrigerator for 1 hour or serve immediately.

Enjoy this salad within 2-3 days after making it for the best taste.