Chickpea and feta salad

SERVINGS: 2   TIME: 10 minutes

INGREDIENTS:

• ½ cup canned chickpeas
• 1 cup cherry tomatoes
• ½ orange pepper
• ¼ cucumber
• ½ red onion
• ½ cup crumbled feta
• 2 tablespoon fresh lemon juice
• 4 teaspoons olive oil
• 2 teaspoon dried oregano
• ¼ teaspoon salt
• Pinch of ground pepper

DIRECTIONS:

1. Rinse and drain chickpeas.
2. Rinse vegetables and finely chop.
3. In a bowl, combine chickpeas, vegetables, and feta.
4. Add lemon juice, olive oil, oregano, salt, and pepper. Toss and serve.

NOTES:

•  Add/substitute desired vegetables

ADAPTED FROM: Martha Stewart