• 1 15-ounce can chickpeas, drained and rinsed
• 1 English cucumber, quartered
• 1 red bell pepper, diced
• 1 cup cherry or grape tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup pitted kalamata olives, halved
• 1/4 cup fresh dill or parsley, chopped
• 5 ounces vegan feta cheese, crumbled or cut into cubes

For Dressing:

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Juice from 1/2 lemon
• 1 garlic clove, mined
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon ground black pepper (or to taste)