greek chickpea chopped salad

0 You’ll be dividing everything between two deli containers to create two entree-sized salads:
1 To each container, add 1 clove grated garlic (grate it directly into the container), 1 tablespoon vinegar, 1 tablespoon oil, 1 teaspoon Dijon, 1 teaspoon oregano. Season to taste with salt and pepper, then swirl the container to help the ingredients emulsify. You want to build the dressing first so that it can start to flavor the chickpeas and veggies immediately.
2 Divide the remaining ingredients between the containers: chickpeas, tomatoes, bell pepper, cucumber, red onion, olives, and feta. Lid the containers and shake until combined (or wait to shake until right before eating). Season to taste with salt and pepper.
3 Enjoy straight from the container, or eat with thinly sliced romaine. Will keep in the fridge for ~3 days.