Mediterranean Chickpea Salad

2 cans of chickpeas, drained and rinsed

1 medium cucumber sliced

1 bell pepper chopped

1/2 c. diced tomatoes

1/2 red onion chopped (I also soak it in cold water before adding it to the salad)

1/2 c. chopped kalamata olives

1/2 c. crumbled feta

kosher salt 

pepper

For the dressing:

1/2 c. olive oil

1/4 c. white wine vinegar

1 T. fresh lemon juice

1 T. freshly chopped parsley

1/4 tsp. red pepper flakes (optional)

salt and pepper to taste

The flavors in this salad are really great. I love to make this and then eat it for lunch all week.