Greek Chickpea Salad

Vegetables and chickpeas? How can this not be good?? Nick found this recipe on Peas and Crayons, pointed to it, smiled, and said, "Thursday". So I guessed he wanted it for dinner and I clearly wasn't going to say no. It looked delicious! So I've created it tonight, although slightly altered, but we were both very very happy with how it turned out!

Ingredients:
1 can chickpeas
1/2 red bell pepper
1/2 yellow bell pepper
1/2 a cucumber
1/4 onion

2 Tablespoons white wine vinegar
1 Tablespoon extra virgin olive oil
3 tsp lemon juice
1-2 garlic cloves
1/2 tsp oregano
1/2 tsp parsley
1/4 tsp dill
salt and pepper

Directions:
Dice the bell peppers, cucumber, and onion. Toss them in a bowl.


Combine the rest of the ingredients in a small bowl, whisk the dressing until smooth and toss into the bowl with the vegetables. Refrigerate for 1-2 hours before serving.