Ingredients
2 (15.5-oz.) cans chickpeas, drained, rinsed
1 medium cucumber, chopped
1 red bell pepper, seeds and ribs removed, chopped
1/2 red onion, thinly sliced
1/2 c. chopped pitted Kalamata olives
1/2 c. crumbled feta (about 3 oz.)
Kosher salt
Freshly ground black pepper
1/2 c. extra-virgin olive oil
1/4 c. white wine vinegar
1 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh parsley
1/4 crushed red pepper flakes
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