For the Salad:

• 1 (15 ounce) can of chickpeas, rinsed and drained
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• ¼ cup diced red onion
• 15 grape tomatoes, halved (about 1 cup)
• ⅓ cup pitted kalamata olives, chopped (optional)
• 1 medium cucumber, sliced and quartered
• 4 ounces feta cheese, crumbled or cut into ½ inch cubes

For the Dressing:

• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Freshly ground salt and pepper, to taste