Greek Chickpea Salad Recipe
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh lemon juice
- ¼ teaspoon dried oregano
- Salt and pepper
- One 15-ounce can chickpeas, drained and rinsed
- 1 small cucumber, chopped into 1-inch pieces
- 1 small tomato, chopped into 1-ince pieces
- ¼ cup pitted Greek olives (such as Kalamata), quartered
- ¼ cup feta cheese, crumbled
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh flat leaf parsley, chopped
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