Beans

• 2 cans Canned chickpeas, cannellini, or kidney beans (Rinse and drain before using.)

Veggies

• 1 Cucumber (Persian or English preferred) (Chopped for crunch.)
• 1 Red bell pepper (Chopped for sweetness and color.)
• 1 Red onion (Chopped; soak in water to reduce sharpness if desired.)
• 1 cup Cherry or grape tomatoes (Halved for juiciness.)

Briny add-ins

• 1/2 cup Kalamata olives (Pitted and sliced.)
• 2 tablespoons Capers (Optional for extra zing.)

Herbs

• 1/4 cup Fresh parsley (Chopped.)
• 1/4 cup Fresh mint (Chopped; adds freshness.)

Cheese

• 1 cup Feta cheese (Crumbled or cubed.)

Dressing

• 3 tablespoons Fresh lemon juice (Adjust to taste.)
• 1 tablespoon Red wine vinegar (Adds acidity.)
• 6 tablespoons Extra-virgin olive oil (For richness.)
• 1 teaspoon Dijon mustard (For tanginess.)
• 1 clove Garlic (Grated.)
• 1 teaspoon Dried oregano (For Mediterranean flavor.)
• 1 teaspoon Kosher salt (Adjust to taste.)
• 1 to taste Black pepper (Freshly ground.)
• 1 pinch Red pepper flakes (Optional for heat.)