Black Eyed Pea Salad

• 14 oz can chickpeas, drained and rinsed
• 19 oz can black eyed peas, drained and rinsed
• 1/2 English cucumber, chopped
• 1/2 cup crumbled Feta cheese
• 1/2 cup diced green onions
• 1/2 red onion, diced
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh dill
• 2 tbsp minced fresh mint
• 1 1/4 cup quartered baby tomatoes (or 2 medium tomatoes diced)

For the dressing

• 1/2 cup olive oil
• 1/2 tbsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• juice of one lemon
• 1/2 tbsp red wine vinegar
• 2 small garlic cloves, pressed