Mediterranean Chickpea Salad

2 15 oz. cans chickpeas (garbanzo beans), drained and rinsed
1 medium cucumber, chopped
1 bell pepper, chopped
1/2 red onion, chopped
1/2 c. kalamata or black olives, sliced
1/2 c. crumbled feta
salt
pepper

Lemon Parsley Vinaigrette
1/2 c. olive oil
1/4 c. white wine vinegar/cooking sherry
1 T. lemon juice
1 T. chopped parsley
1/4 t. red pepper flakes
salt
pepper

In a large bowl, toss first 5 vegetables. Add feta. Season with salt and pepper to taste. Place 1st 5 ingredients of vinaigrette in a  jar with a well fitting lid. Shake until blended. Season with salt & pepper. Pour over salad and serve.

*good with baked salmon