Mediterranean Chickpea Salad

• 2/3 cup Bell pepper, red mixed

• 2 15-ounce cans Chickpeas

• 1 Garlic clove, small

• 3/4 cup Grape tomatoes

• 3 Green onions

• 1/4 cup Italian parsley

• 12 Kalamata olives

• 1 tbsp Lemon juice, freshly squeezed

• 1 Salt and pepper

• 4 tbsp Olive oil, extra-virgin

• 1 tbsp Red wine vinegar

• 1/4 tsp Cumin, ground

• 1/3 cup Feta cheese

• 2 tbsp Yogurt, plain