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Get the recipe here: Ingredients 2 (15-oz/439g) cans chickpeas, rinsed and drained 1 English cucumber, peeled and diced 2 roasted red peppers, diced 5-6 scallions, thinly sliced 1-2 cups grape tomatoes, halved 4 oz (115g) feta cheese 1/2-1 cup Kalamata olives, pitted and chopped a handful of fresh parsley, finely chopped 2-3 tablespoons finely chopped fresh mint leaves 2-3 peperoncini peppers, sliced (optional) The Dressing: 1/4 cup olive oil 2 tablespoons vinegar 2 tablespoons fresh lemon juice 1 garlic clove, grated 1 teaspoon dried crushed oregano salt, to taste freshly cracked black pepper, to taste Instructions Make the Dressing: Combine all of the dressing ingredients, except the salt and pepper, in a bowl and whisk them together. Combine all of the salad ingredients in a large bowl and season with salt and pepper. Crumble the feta cheese on top and pour the dressing
