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Greek Salad with Chickpeas

Makes 1 serving

2 Tbsp Lemon Vinaigrette (see recipe)
1/2 cup chickpeas, rinsed and drained
1/3 cup halved cherry tomatoes
1/3 cup quartered cucumber slices
2 Tbsp diced red onion
2 Tbsp pitted black olives, halved (optional)
2 oz crumbled feta cheese
2 Tbsp chopped fresh parsley

Place the vinaigrette in a pint-size jar, and add the chickpeas. Next add layers of cherry tomatoes, cucumber, onion, olives, feta cheese, and parsley. Seal and refrigerate until you're ready to eat the salad.

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