Greek Chickpea Salad

 For the Salad:

1 red bell pepper, chopped

1 orange or yellow bell pepper, chopped

1 small  red onion, finely diced

4 garden cucumbers, diced

2 cups cherry tomatoes, halved

1 bunch of flat-leaf parsley, chopped

1 (15 oz) can chickpeas, rinsed and drained

For the Dressing:

3 Tbsp extra-virgin olive oil

3 Tbsp red wine vinegar, or apple cider vinegar

3 cloves fresh garlic, minced

2 tsp dried oregano

1/2 tsp sea salt, or to taste

1/2 tsp black pepper, or to taste

In a large bowl combine salad ingredients. Stir in dressing.  Serves 6