Summer Chickpea Salad with Tomatoes and Feta Recipe

Wash the tomatoes and cut them into quarters.
8 oz grape or cherry tomatoes
Peel and slice the onion. If you’re not a fan of big pieces feel free to dice it instead.
¼ cup red onion
Open and drain a can of chickpeas. Rinse them under cold water.
16 oz can chickpeas
Chop or break up the feta cheese into small pieces.
¼ cup feta cheese
Wash the basil leaves and julienne.
1 tbsp fresh basil
Add all of the prepped ingredients to a medium bowl with the olives. If you are using whole olives slice them first.
2 tbsp sliced kalamata olives
Next, make the dressing. Combine all of the dressing ingredients in a small bowl or measuring cup and stir well.
1 tbsp olive oil, 1 tbsp lemon juice, ½ tsp onion powder, ¼ tsp ground black pepper, ½ tsp dried oregano, ¼ tsp honey
Pour the dressing over the other ingredients and toss to coat. Keep mixing until the ingredients are well distributed.