CHOPPED GREEK SALAD

• INGREDIENTS

2 cups of quartered, sliced cucumber (I prefer persian or english cucumbers)
1 can of chickpeas, drained and rinsed
1 cup of finely diced red or yellow bell pepper
1 and ½ cups of halved cherry tomatoes
¼ cup minced red onion
½ cup halved kalamata olives
½ cup crumbled feta cheese
¼ cup of chopped parsley


For the dressing:
¼ cup olive oil
1 teaspoon dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon dried oregano
salt and pepper to taste
INSTRUCTIONS

For the dressing:
Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.
For the salad:
Place the cucumbers, chickpeas, bell pepper, cherry tomatoes, olives and onion in a large bowl, stir to combine. Add dressing to taste and toss to coat. Stir in parsley. Sprinkle the feta cheese over the top and serve.