Mediterranean Chickpea Salad

This salad is put together quickly and tastes even better the longer it sits to blend the flavors and you don't have to worry about it getting soggy. A good make ahead salad for potlucks or having extra in the fridge for lunches.

Salad:

• 2 - 15 oz cans of chickpeas 
• 1 cup cherry tomatoes, cut in half
• 1 english cucumber, cut in quarter and sliced thin
• 1/4 cup of diced red onion, or 4 green onions, sliced
• 1 red or green pepper, chopped
• 1/2 cup of black kalamata olives
• desired amount of feta cheese (optional)
• freshly ground black pepper to taste

Dressing:

• 2 tablespoons red wine vinegar
• 1/4 cup of extra virgin olive oil
• 1 minced garlic
• 1 1/2 teaspoons dried oregano