Mediterranean Chickpea Salad

Mediterranean flavors have now made it on my favorites list. I love a fresh tangy salad for lunch and sometimes breakfast. Don't get me wrong, I'm not totally veg crazy. It's just sometimes the usual bowl of oatmeal won't cut it.
This salad inspiration came from Whole Foods. They had something just like this in their salad bar but made with chicken. I substituted the chickpeas for the chicken to make it veg friendly.
In my house we have 6 mouths to feed so the pictures you see are of a HUGE bowl of salad. If I remember correctly I actually tripled the recipe that day.
Regardless of the amount, the end result is crisp, tangy and satisfying. A hearty salad perfect for lunch or dinner - or the occasional breakfast.

Mediterranean Chickpea Salad

Dressing

1 lemon, zested and juiced

3 tablespoons red wine vinegar

1/3 cup olive oil

1 tablespoon oregano

3 cloves garlic, pressed or chopped

Salad
2 15 ounce cans chickpeas, drained and rinsed
1/2 a medium red onion, chopped
1 cucumber, peeled and chopped
2 cups marinated artichoke hearts, chopped
1/2 a medium red pepper, chopped
1 cup grape tomatoes, halved
1/2 cup chopped parsley

In a small bowl, mix lemon zest, lemon juice and red wine vinegar. Whisk in olive oil. Add oregano and garlic and whisk until combined. Set aside.

In a large bowl combine all salad ingredients. Pour in dressing and toss to combine. Add salt and pepper to taste. Cover and refrigerate 30 minutes to an hour before serving.