Chopped and Crunchy Chickpea Greek Salad

1. Prepare the Vinaigrette: In a small bowl or jar, combine extra virgin olive oil, fresh lemon juice, red wine vinegar, crushed garlic, Dijon mustard, sea salt, ground black pepper, sumac, and oregano. Shake or whisk everything together until well combined. The vinaigrette can be stored in the fridge for 3-5 days.
2. Assemble the Salad: In a large bowl, combine the drained and rinsed chickpeas, chopped cucumber, black Kalamata olives, arugula or spinach, sliced cherry tomatoes, and crumbled organic goat feta.
3. Serve: Just before serving, pour the desired amount of prepared vinaigrette over the salad. Toss gently to coat.
4. Optional Garnish: Finish with a drizzle of hemp hearts for added protein and healthy fats.