Mediterranean Chickpea Salad

Thanks to the chickpeas, this salad will keep you full for hours, and is satisfying in a way that leafy greens never could be (sorry not sorry, kale).  Recipe found on Delish.com. Yields 6 servings.

Ingredients:
2 (15.5-oz.) cans chickpeas, drained, rinsed
1 medium cucumber, chopped
1 red bell pepper, seeds and ribs removed, chopped
½ red onion, thinly sliced
½ cup chopped pitted Kalamata olives
½ cup crumbled feta (about 3 oz.)
Kosher salt
Freshly ground black pepper
½ cup extra-virgin olive oil
¼ cup white wine vinegar
1 Tablespoon fresh lemon juice
1 Tablespoon chopped fresh parsley
¼ teaspoon crushed red pepper flakes

Procedure:

1. In a large bowl, toss chickpeas, cucumber, bell pepper, onion, olives, and feta; season with salt and black pepper.
2. In a jar with a lid, combine oil, vinegar, lemon juice, parsley, and crushed red pepper flakes. Close jar and shake until emulsified; season with salt and black pepper.
3. Pour dressing over salad and toss to coat just before serving.