Chickpea Salad

1 can chickpeas
1 large tomato, chopped
2 celery stalks, chopped
1 roasted bell pepper, chopped
1 cup chopped fresh parsley
1 cup chopped fresh basil
4 black or green olives, pitted and chopped
1-2 tablespoons olive oil
1 tablespoon fresh lemon juice, or more to taste
1-2 ounces feta cheese, crumbled
1/4 teaspoon pepper
1/2 teaspoon salt

1. Drain and rinse the chickpeas. Put them in a large bowl and mash them with a fork until the beans break up a bit.

2. Add the remaining ingredients and toss until everything is combined and coated in dressing. Taste and adjust the seasoning, adding lemon juice as needed. Serve right away with pita bread or refrigerate up to 2 hours.