Chickpea, Feta, and Olive Salad

I found this on foodbycountry.com. I'm posting it for ZWT 6. Morocco North Africa Note: Does not include chilling time.

• Ready In: 10 mins
• Serves: 8
• Yields: 8 salads

Ingredients

• 2 (15 ounce) cans chickpeas, drained and rinsed
• 5  ounces feta cheese, cut into cubes
• 8  ounces cherries or 8  ounces grape tomatoes
• 2  ounces black olives, pitted
• 4  tablespoons flat leaf parsley
•  lettuce or   other  salad greens

• For Dressing

• 5  tablespoons olive oil
• 1  tablespoon lemon juice
• 1  garlic clove, crushed
•  salt, to taste

Directions

1. Place the chickpeas in a bowl and add the feta cheese cubes.
2. Cut the tomatoes in half if necessary, to make them bite-sized.
3. Add tomatoes to the chickpeas and feta cheese mixture. Add the black olives, parsley, and lettuce.
4. Combine dressing ingredients in a small bowl.
5. Pour over chickpea mixture, toss gently, and chill.
6. Serve chilled or at room temperature.