• 1 15.5 oz can garbanzo beans drained and rinsed
• 4-6 Persian cucumbers or mini cucumbers, or 2 English cucumbers, about 2 ½ cups diced
• ½ red onion about ½ cup diced
• 10-15 cherry tomatoes about 1 cup quartered
• 1 bell pepper red, orange or yellow, about ½ cup diced
• 4-6 ounces crumbled feta
• 1 ½-2 tablespoons chopped fresh mint
• 1 ½-2 tablespoons chopped fresh basil
• salt to taste
• black pepper to taste

For the lemon vinaigrette

• ¼ cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice about 1 lemon
• 2 tablespoons red wine vinegar or white wine vinegar
• 1 teaspoon Dijon mustard
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper more or less to taste