Middle Eastern Chickpea Salad | Lindsay

Ingredients

• 1/3 cup extra-virgin olive oil
• 2 teaspoons grated lemon peel
• 2 tablespoons fresh lemon juice
• 1 large clove garlic, minced
• 1 teaspoon Kosher or sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 2 (15 or 16 oz.) cans chickpeas, rinsed and drained
• 1 (6 oz.) can Lindsay® Ripe Pitted Olives, drained, halved
• 1 pint cherry tomatoes, halved
• 1 cup loosely packed chopped fresh parsley
• 1 cup (4 oz.) crumbled feta cheese