Mediterranean Chickpea Salad with Lemon Vinaigrette

Directions

1. Whisk together minced garlic, lemon juice, olive oil, oregano, salt, and pepper in a large bowl to make the dressing.
2. Drain and rinse the chickpeas, then pat them dry with paper towels before adding them to the dressing and tossing to coat.
3. Peel and finely dice the red onion, then mix it into the bowl with the dressed chickpeas.
4. Wash the tomatoes, cucumber, and bell pepper; medium dice the tomatoes and cucumber and add them to the bowl. Seed and medium dice the bell pepper and fold it in.
5. Wash and dry the parsley, strip the leaves from the stems, finely mince the leaves, and sprinkle over the salad.
6. Crumble or crumble-free feta into the bowl and toss gently to combine.
7. Taste and adjust seasoning if needed, then transfer to a serving dish or individual plates to serve.