Mediterranean Chickpea Salad

Lemon-Herb Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp fresh parsley, finely chopped
• 1 clove of garlic, minced
• Pinch of crushed red pepper flakes, to taste
• pinch of sugar, to taste
• Sea salt and freshly cracked pepper, to taste

Salad:

• 1 (15-oz) can chickpeas, drained & rinsed **Remove any loose chickpea 1skins
• 1 English cucumber, chopped
• ½ yellow bell pepper, chopped
• ½ cup grape tomatoes, halved
• ¼ cup kalamata olives, halved
• ¼ red onion, thinly sliced **Soak slices in ice water first if they are too strong in flavor
• 1 tbsp fresh parsley, chopped
• 2 tsp fresh dill, chopped
• 2-3 tbsp feta cheese crumbles
• Sea salt and freshly cracked pepper, to taste