| 1 | tb(s) | Lemon Juice |
| 1 | tb(s) | Parsley |
| 1.88 | lb | Chickpeas |
| 1 | unit | Cucumber |
| 1 | unit | Bell pepper |
| 0.5 | unit | Red Onion |
| 0.5 | cup | Chopped Kalmata Olives |
| 0.5 | cup | Crumbled Feta Cheese |
| 1 | tsp | Salt |
| 1 | tsp | Pepper |
| 0.5 | cup | Olive Oil |
| 0.25 | cup | White Wine Vinegar |
| 0.52 | cup | Red Pepper Flakes |
Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion. Set aside crumbled feta and chopped olives. Season with salt and pepper.
Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley (minced), and red pepper flakes. Close the jar and shake until emulsified, then season with salt and pepper.
Serve salad, crumbled feta, olives, and vinaigrette separately so that everyone can dress the salad as they choose.