Bean Salad - Mediterranean

Ingredients

• 2 cans red kidney beans (15 ounces each), rinsed and drained, or 3 cups cooked kidney beans
• 1 can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas
• ¼ cup kalamata olives, halved
• ⅓ cup roasted red peppers, drained, chopped
• ½ of a small red onion, chopped
• ½ of an english cucumber, diced
• ¼ cup extra virgin olive oil
• 2 Tablespoons red wine vinegar
• 1 lemon, juiced
• 2 garlic cloves, minced
• Salt and pepper to taste
• Optional spices: 1 teaspoon of any spice you like {try sumac, za'atar or oregano}
• Crushed red pepper for extra spice
• 1 cup cherry tomatoes, halved
• 1 green bell pepper, seeds removed, diced
• ½ cup crumbled feta cheese
• 4 green onions, chopped