2 x 420g cans of chickpeas

1 cucumber, chopped

1 cup cherry tomatoes, quartered

1 capsicum, chopped

1/2 cup kalamata olives, pitted and chopped

1/2 red onion, chopped

200g feta, crumbled

1/4 cup parsley, chopped

DRESSING

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1 teaspoon dried oregano

1 tablespoon Dijon mustard

1 teaspoon garlic powder

Salt and pepper, to taste