Ingredients:

• 1 14 oz can chickpeas, drained and rinsed
• 2 cups cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 cup English cucumber, slices
• 1/2 red onion, thinly sliced
• 1 cup Tuscan kale, stems removed & chopped
• 1/3 cup pitted kalamata olives
• 1/4 cup feta cheese
• DRESSING
• 1/4 cup blood orange extra virgin olive oil
• 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
• 1 1/2 teaspoon fresh parsley, chopped (or 1 teaspoon dried)
• 1 teaspoon fresh oregano (or 1/2 teaspoon dried)
• 2 Tablespoon lemon juice
• 2 Tablespoon vanilla fig balsamic vinegar
• 1/2 teaspoon (each) salt & black pepper
• 1-2 teaspoon maple syrup (or honey)

Instructions:

Whisk dressing ingredients: in a liquid measuring cup or small bowl, add all of vinaigrette ingredients and whisk together. Set aside.

Assemble salad: In a large salad bowl arrange chopped veggies, chickpeas, olives, feta cheese, and drizzle with dressing. Toss until salad ingredients are evenly coated in vinaigrette. Taste, adjust flavor with additional salt & black pepper if needed, and then serve!