Greek Salad with Chickpeas

All proportions are to taste, so customize this recipe to your liking. Add more tomatoes or fewer peppers. Whatever you like goes! Olives would be perfectly Greek, but I don’t like them, so I leave them out.

juice of one lemon

1 teaspoon Champagne vinegar

2 tablespoons olive oil

pinch of sugar

salt and pepper, to taste

1 can chickpeas (garbanzo beans) drained and rinsed

1 small cucumber, cubed

1 orange bell pepper, cubed

3 green onions, sliced

1 cup chopped tomatoes

1/2 cup feta, cut into chunks

1 teaspoon each of chopped fresh oregano, fresh parsley, fresh mint

In a jar with a lid, combine lemon juice, vinegar, olive oil, sugar, salt, and pepper.  Shake well to combine.  In a bowl, add chickpeas, cucumber, pepper, green onions, feta, and herbs.  Pour dressing over salad and toss to coat.   Additional salt and pepper to taste.