INGREDIENTS
2 15 ounce cans
chickpeas, drained and rinsed
1/4 cup
chopped Italian parsley
2/3 cup
chopped bell pepper (mix red/yellow/orange)
3/4 cup
halved grape tomatoes
3
green onions, sliced
12
kalamata olives, sliced in half
1/3 cup
crumbled feta cheese
4 tbsp
extra-virgin olive oil
2 tbsp
plain yogurt
1 tbsp
freshly squeezed lemon juice
1 tbsp
red wine vinegar
1
small garlic clove, minced
1/4 tsp
cumin
salt and pepper,