Instructions

Into a Greek-looking bowl, put:

• 1 (19 oz.) can chickpeas (drained and rinsed),
• 1 cup cucumber (peeled and sliced),
• 1 cup green pepper (diced),
• 2 cups largely diced tomatoes,
• ½ cup white or purple onion (thinly sliced), 
• a dozen big, fat kalamata olives,
• 2-3 oz. crumbled feta cheese.

Add:

• olive oil to coat,
• ½ tsp. Greek oregano, ½ tsp. Greek salt, and 1 tsp. Greek black pepper.

Toss and add:

• red wine vinegar.

Toss again, taste, and add more vinegar if needed. Keep adding, tossing, and tasting until you got it right. Cover in a Greek refrigerator before serving. (It’s good.)