Mediterranean Chickpea Salad

In a large bowl, combine one 15-ounce can of drained and rinsed chickpeas, 1/2 cup of diced cucumber, 1/2 cup of diced red bell pepper, 1/4 cup of finely chopped red onion, and 1/4 cup of Kalamata olives (halved).

In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Pour the dressing over the chickpea mixture and toss well to combine.

Stir in 1/4 cup of crumbled feta cheese (optional).

Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.