Chickpea Greek Salad

First, prepare the vinaigrette: Dice 2-3 shallots as finely as you can and add them to the bottom of your dressing jar. Then, add 3-4 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 2 tablespoons of red wine vinegar, 2 crushed garlic cloves, 1 teaspoon of dijon mustard, sea salt and ground black pepper to taste, and about 1/2 teaspoon each of sumac and oregano. Shake or whisk everything together until well combined. Store the dressing in the fridge for 3-5 days.

To assemble the salad, combine the contents of 1 small (14 oz) can of chickpeas, 1/2 a cucumber (presumably chopped), 1/2 cup of black kalamata olives, 1/2 cup of arugula or spinach, 1 cup of sliced cherry tomatoes, and 1/2 cup of organic goat feta in a large bowl. Pour the prepared vinaigrette over the salad right before serving. Finish off with a drizzle of hemp hearts for added protein and healthy fats.