Chickpea Salad

2 cans chickpeas, rinsed and drained
2/3 cup red wine vinaigrette
1 seedless English cucumber, cut into chunks
1 pint grape tomatoes, halved
3/4 cup sliced scallions
3/4 cup chopped fresh parsley
4 oz. feta cheese, crumbled

Combine first four ingredients in a large serving bowl. Cover and refrigerate for 30 minutes. Add remaining ingredients and toss to mix.

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