Yields 4 descent plates

===For the Salad:
1 can chickpeas, drained and rinsed
5 cucumberS, diced (about 2 cups)
8 cherry tomatoes, split in half
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 green bell pepper (preferably flayfleh halabieh)
1/2 red onion, finely diced (about ½ cup)
3/4 cup black olives, pitted
3/4 cup crumbled feta cheese
1/2 cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped

===For the Lemon Vinaigrette sauce:
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice (approximately 2 lemons)
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander seeds
Salt and freshly ground black pepper to taste

Chop all vegetables in a mixing bowl.
Mix ingredients of sauce in a second bowl
Pour Lemon Vinaigrette sauce over vegetables and mix gently.

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