/**code for yoast breadcrumb */

INGREDIENTS

FOR THE SALAD

2 (15-oz.) can chickpeas, drained and rinsed

1 medium cucumber, chopped

1 bell pepper, chopped

1/2 red onion, thinly sliced

1/2 c. chopped kalamata olives

1/2 c. crumbled feta

Kosher salt

Freshly ground black pepper

FOR THE LEMON-PARSLEY VINAIGRETTE

1/2 c. extra-virgin olive oil

1/4 c. white wine vinegar

1 tbsp. lemon juice

1 tbsp. freshly chopped parsley

1/4 tsp. red pepper flakes

Kosher salt