• 15 oz can chickpeas drained and rinsed
• 1/2 English cucumber or 1/3 if large, chopped
• 1 vine-ripened tomato seeded then chopped
• 1/4 small red onion thinly sliced or minced
• 1/4 cup packed fresh basil chopped
• 1/4 cup crumbled feta cheese
• salt and pepper
• pinch dried oregano leaves

For the Italian Vinaigrette:

• 1/2 cup canola or vegetable oil or other neutral-flavored oil
• 2 Tablespoons red wine vinegar
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon minced shallot OR 1/2 teaspoon dried minced onions
• 1 small clove garlic pressed or very finely minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon honey
• 1/8 teaspoon black pepper
• 1/8 teaspoon dried oregano leaves
• 1/8 teaspoon dried marjoram leaves