• 15 oz chickpeas drained and rinsed if using canned
• 2 cups cucumber skin on, quartered and sliced
• 1 large yellow bell pepper diced
• 1.5 cups cherry tomatoes halved or quartered
• 1 red onion diced
• ½ cup pitted Kalamata or black olives sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh parsley leaves chopped

Greek Yogurt Dressing:

• Makes about 1 cup
• 1/4 cup extra virgin olive oil
• 1/2 cup plain Greek yogurt
• 2 Tbsp fresh lemon juice
• 1.5 Tbsps apple cider vinegar
• 1 tsp dijon mustard
• 1/2 tsp dried oregano
• sea salt and fresh black pepper to your taste