2 (15 ounce) cans chickpeas, drained and rinsed
1/4 cup celery, chopped
1/4 cup onions, chopped
1/4 cup vinegar of your choice
3/4 cup extra virgin olive oil
2 cloves garlic, minced
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
2 tablespoons dried parsley
1/2 cup feta cheese, crumbled


In a large bowl, mix together oil, vinegar, herbs and spices. Add celery, onions, and chickpeas. Toss gently. Top with feta cheese.

Chill for several hours. Serve cold on a bed of greens.