Ingredients

• 2 (15 ounce) cans garbanzo beans, drained
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1 cup grape tomatoes (I cut them in half)
• 1/2 red onion, chopped
• 2 garlic cloves, minced
• 4 ounces crumbled feta cheese
• 1/4 cup greek dressing (or Italian dressing)
• 1/2 lemon, juice of
• salt and pepper, to taste
• 2 cucumbers, halved lengthwise and sliced
• 1 (12 ounce) jar pitted kalamata olives, drained