Ingrediens

For the Salad:
1	(15 oz) Can garbanzo beans (aka chickpeas)
1/8 cup	Flat leaf parsley, chopped
1/2 cup	Red bell pepper, diced
1/2 cup	Roma tomato, diced
1/8 cup	cup olives, sliced
2 oz	Reduced fat feta cheese, crumbled
1/8 cup	Red onion, finely chopped
For the Dressing:
1/2 tbs	Lemon juice
1/2 tbs	Red wine vinegar
1/4 tsp	Garlic, chopped
1 tbs	Plain low fat greek yogurt
Pinch	Salt and pepper (or to taste)
Optional:	Pinch of stevia
1/2 cup	English cucumber, diced

Instructions

1. Drain and rinse chickpeas. Place in a medium bowl. Wash and dice vegetables to small bite size pieces. Add to the bowl with the chickpeas. Crumble feta and add to bowl along with the olives.
2. In a shaker or water bottle, add the ingredients for the dressing, and shake to mix. Pour dressing over chickpea salad and toss to coat with dressing. Chill in fridge for about an hour or enjoy immediately!