Perfect Memorial Weekend Chick Pea Salad!

Near us in Astoria, there is this great restaurant called Il Bambino that has a bunch of little salads you can order.  My favorite is their chick pea panzanella which they make for me without the bread. I've played around with variations on this funky little salad.  The key is to keep all parts equal and the same size so it all balances well.

In a big bowl, toss in all of the following...

• 1 can of chick peas, drained and thoroughly rinsed
• 1 can of corn (preferably not with salt), drained and rinsed
• 1.5 cups of soy beans, shelled
• 1.5 cups of spring onions, scallions or red onion, diced to be the size of the chick peas
• 3 roma tomatoes (gutted), diced to the size of the chick peas
• 1/2 large green (or red, yellow, orange) bell pepper, diced to the size of the chick peas (see a theme yet?)
• 1.5 cups of cucumber, diced to the size of the chick peas
• 1.5 cups of good feta, diced to the size of the chick peas.  You need the feta to be salty and tart.  A sweet feta will not cut through the other sweet ingredients.  

Toss this all together and then season to taste with: