• 14 oz can chickpeas, drained and rinsed
• 19 oz can black eyed peas, drained and rinsed
• ½ english cucumber, chopped
• ½ cup crumbled feta cheese
• ½ cup diced green onions
• ½ red onion, diced
• ¼ cup minced fresh parsley
• ¼ cup minced fresh dill
• 2 tbsp minced fresh mint
• 1 ¼ cup quartered baby tomatoes (or 2 medium tomatoes diced)

For the dressing

• ½ cup extra-virgin olive oil
• ½ tbsp dried oregano
• 1 ½ tsp kosher salt
• ¼ tsp ground pepper
• juice of one lemon
• ½ tbsp red wine vinegar
• 2 small garlic cloves, pressed