Mix the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, and chopped parsley. Set aside.
3 tablespoon extra virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon parsley
Combine the salad: In a large bowl, mix the chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, and feta.
1 can (15.5 ounces) chickpeas, 1 cup cucumber, ½ cup bell pepper, 1 cup cherry tomatoes, 2 ounces crumbled feta cheese, ½ cup red onion
Toss together: Pour the dressing over the salad and toss everything gently to combine.
Chill or serve: You can serve it right away or refrigerate for 20–30 minutes to let the flavors blend.
