Chop-Chop Salad for all of your weekend Parties, and Potlucks

1 (15 oz) can chickpeas, drained & rinsed
1/4 red onion, slivered
1 yellow bell pepper, seeded & chopped
1 orange bell pepper, seeded & chopped
1 green bell pepper, seeded & chopped
2 cups grape tomatoes, sliced
2-4 small English cucumbers, chopped
4 stalks celery, sliced
1/3 cup kalamata olives,
sliced 4 oz feta cheese, cubed
Dressing Ingredients:
1/4 cup extra virgin olive oil
juice of 2 fresh lemons
2 cloves garlic, minced
2 Tbsp. fresh parsley leaves, chopped
sea salt & pepper to taste
Whisk together the dressing ingredients. Toss all salad ingredients in a large bowl with the dressing and serve.

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