2 (19 oz.) cans chick peas, drained and rinsed
2 lg. fresh ripe tomatoes, diced 1/2 inch
6 oz. feta cheese, diced 1/2 inch
3 scallions (white and green), sliced thin
6 Kalamata olives, pitted and quartered
2 tbsp. chopped parsley
1/2 c. olive oil
1 tbsp. red wine vinegar or more to taste
1 tsp. oregano (fresh, if possible)
1/2 tsp. fresh ground pepper or more to taste

Combine chick peas, tomatoes, feta, scallions, olives and parsley. Then whisk together oil, vinegar, oregano, and pepper. Pour over salad and toss gently. Serve at room temperature. Serves 6.