MEDITERRANEAN CHICKPEA SALAD

MEDITERRANEAN CHICKPEA SALAD SALAD: Two 15-ounce cans chickpeas, drained and rinsed 1/4 cup chopped Italian parsley 2/3 cup chopped bell pepper (mixed red, orange, yellow) 3/4 cup halved grape tomatoes 3 green onions, sliced 12 kalamata olives, halved 1/3 cup crumbled feta cheese DRESSING: 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 ground cumin salt and pepper, to taste 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.