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 1/2 cups of halved cherry tomatoes
1/4 cup minced red onion
1/2 cup halved kalamata olives
1/2 cup crumbled feta cheese
1/4 cup of chopped parsley

1/4 cup olive oil
1 teaspoon dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried oregano
salt and pepper to taste

I love a salad with an uber simple recipe… so just get it in ya guts!

For the dressing:

Combine all of the ingredients in a jar and shake vigorously to combine. Can be
stored in the refrigerator for up to one week, if you don’t consume all of it.

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, but don’t be
too aggressive with the toss now as you may damage the leaves. Stir in parsley.

Sprinkle the feta cheese over the top and serve.