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