Chickpea Salad

• 1/2 Cup Finely Diced Red Onion About 1/2 Small
• 2 Cans Reduced-Sodium Chickpeas Rinsed and Drained
• 1 1/2 Cups Chopped Fresh Flat-Leaf Parsley, About 1 Bunch
• 1 Red Bell Pepper, Chopped
• 1 Yellow Bell Pepper, Chopped
• 1 Green Bell Pepper, Chopped
• 1/2 Large Seedless Cucumber, Chopped
• 1/2 Cup Crumbled Feta

FOR THE DRESSING:

• 3 Tbsp Extra-Virgin Olive Oil
• 3 Tbsp Red Wine Vinegar
• 2 Cloves Garlic, Minced
• 1 1/2 Tsp Dried Oregano
• 1 Tsp Kosher Salt
• 1/2 Tsp Black Pepper