Mediterranean Bean Salad

subheading: FOR THE MEDITERRANEAN BEAN SALAD:

1 - 15 ounce can of chickpeas, drained and rinsed

1 - 15 ounce can of white beans, drained and rinsed

¼ cup kalamata olives, halved {you will want to use pitted olives}

⅓ cup roasted red peppers, drained, chopped

½ of a small red onion, chopped

1 cup cherry tomatoes, halved

1 green bell pepper, seeds removed, diced {or color of your choice}

½ of an english cucumber, diced

½ cup crumbled feta cheese {optional}

Handful of fresh mint, chopped

Handful of fresh parsley, chopped

4 green onions, chopped

subheading: FOR THE DRESSING::

¼ cup extra virgin olive oil

2 Tablespoons red wine vinegar

1 lemon, juiced

2 garlic cloves, minced

Salt and pepper to taste

Optional spices: 1 teaspoon of any spice you like {try sumac, za'atar or oregano}

Crushed red pepper for extra spice

Directions at acedarspoon.com

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