Greek Chickpea Salad

For the Salad:

• 15 ounces chickpeas, rinsed and drained
• 2 cups grape tomatoes, halved
• 1 English cucumber, chopped
• 1 red bell pepper, chopped
• 3/4 cup pitted kalamata olives, halved
• 1/3 cup chopped red onion
• 3/4 cup crumbled Feta cheese
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• Kosher salt and black pepper, to taste

For the dressing:

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1 clove garlic, minced
• 1/4 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• Kosher salt and black pepper, to taste