Mediterranean Chickpea Salad

2 cups canned chickpeas, rinsed and drained
2 garlic cloves, minced
2 Tbsp. scallions, thinly sliced
1/2 large red bell pepper, diced
1/2 cucumber, peeled and diced (optional but good)
2 Tbsp. fresh parsley, minced
9 large olives, black or green, pitted and chopped (I used Kalamatas)
1/2 cup crumbled feta cheese
1 Tbsp. olive oil
3 Tbsp. fresh lemon juice
1 tsp. lemon zest
Freshly ground black pepper to taste

In a medium bowl, combine chickpeas, garlic, scallions, red bell pepper, parsley, olives and feta cheese. Toss to combine.

In a small bowl whisk together olive oil and lemon juice. Pour over chickpeas and season to taste with pepper. Garnish with lemon zest.

Serves 6
WW Points per serving (about 1/2 cup): 4