Greek “Village Salad” (Horyatiki)

1 cucumber, unpeeled, seeded, halved and sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced
1 can Eden brand chickpeas, rinsed
1/2 pound feta cheese*, diced
1/2 cup pitted kalamata olives, halved

For the dressing:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard (such as Woodstock Farms)
1/4 cup red wine vinegar
1 teaspoon Celtic sea salt
1/2 teaspoon freshly-ground black pepper
1/2 cup extra virgin olive oil

Place the cucumber, peppers, tomatoes, olives and red onion in a large bowl.  For the vinaigrette, whisk or blend to combine the garlic, oregano, mustard, vinegar, salt and pepper.  Slowly add the olive oil to combine thoroughly.  Pour the vinaigrette over the salad.  Lastly, add feta and toss lightly.  Serve at room temperature.

*Feta should be made from sheep or goat's milk, not cow's milk