Nice for a summer salad or for a party.

Ingredients

Two 15-ounce cans chickpeas, drained and rinsed

1/4 cup chopped Italian parsley

2/3 cup chopped bell pepper (mix red/yellow/orange)

3/4 cup halved grape tomatoes

3 green onions, sliced

12 kalamata olives, sliced in half

1/3 cup crumbled feta cheese

4 tablespoons extra-virgin olive oil

2 tablespoons plain yogurt

1 tablespoon freshly squeezed lemon juice

1 tablespoon red wine vinegar

1 small garlic clove, minced

1/4 teaspoon cumin

salt and pepper, to taste

Directions

Step 1: In a large bowl, toss together the salad ingredients. In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing over the salad and toss. Transfer to a serving bowl and drizzle juices on top. Refrigerate until ready to serve.

Step 2: Note: Use good quality canned chickpeas for this recipe (not generic). I really think it makes a difference in the flavor of the salad.