Garbanzo Bean Salad

In a large bowl, combine 1 (15-ounce) can of drained and rinsed garbanzo beans, 1 diced cucumber, 1/2 cup of diced red onion, 1 diced bell pepper (any color), and 1/2 cup of chopped fresh parsley.

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

Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning as needed.

Serve immediately or chill in the refrigerator for later. Garnish with extra parsley or a sprinkle of feta cheese, if desired.