Salad: 1/2 cup finely diced red onion
2 cans reduced-sodium chickpeas (15 oz cans, rinsed and drained) 1 1/2 cups chopped fresh flat-eaf parsley (about 1 bunch) 1 red bell pepper, diced 1 orange bell pepper, diced 1 green bell pepper, diced 1/2 large seedless cucumber, diced (about 2 cups) 1/2 cup crumbled feta cheese Dressing: 3 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 2 cloves garlic, minced 1 1/2 teaspoons dried oregano 1 teaspoon kosher salt 1/2 teaspoon black pepper Instructions: Combine salad ingredients in a bowl. In a separate bowl, whisk together dressing ingredients. Add dressing to salad and refrigerate. Eat right away or let marinade for more flavor! | 
