Mediterranean chickpea salad

[timothy]

Ingredients​

• 2
  (15.5-oz.) cans chickpeas, drained, rinsed
• 1
  medium cucumber, chopped
• 1
  red bell pepper, seeds and ribs removed, chopped
• 1/2
  red onion, thinly sliced
• 1/2 c.
  chopped pitted Kalamata olives
• 1/2 c.
  crumbled feta (about 3 oz.)
• Kosher salt
• Freshly ground black pepper
• 1/2 c.
  extra-virgin olive oil
• 1/4 c.
  white wine vinegar
• 1 tbsp.
  fresh lemon juice
• 1 tbsp.
  chopped fresh parsley
• 1/4
  crushed red pepper flakes

Directions​

1. In a large bowl, toss chickpeas, cucumber, bell pepper, onion, olives, and feta; season with salt and black pepper.
2. In a jar with a lid, combine oil, vinegar, lemon juice, parsley, and crushed red pepper flakes. Close jar and shake until emulsified; season with salt and black pepper.
3. Pour dressing over salad and toss to coat just before serving.
4. https://www.msn.com/en-us/foodanddr...&cvid=7eb4d2147ede4802adf6876633fb94f5&ei=132