Ingredients:

• 1 can chickpeas, rinsed and drained
• 1/2 red onion, finely diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup olives (we used Kalamata), pitted and sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Optional: chopped parsley & artichokes
  

Directions:

1. In a bowl, combine chickpeas, onion, tomatoes, cucumber, and olives.
2. In a small dish, whisk olive oil, vinegar, oregano, salt, and pepper.
3. Pour over salad and toss well.
4. Garnish with parsley if desired. Chill before serving.