Begin by opening a can of chickpeas, then drain, rinse, and pat them dry with a clean kitchen towel.

Finely chop ¼ of a red onion and set it aside. Halve 1 cup of cherry tomatoes, and peel, seed, and dice 1 cucumber. Finally, halve about ½ cup of Kalamata olives.

In a small bowl, whisk together ¼ cup of olive oil, the juice of 1 lemon, 1 clove of minced garlic, 1 teaspoon of dried oregano, and a pinch of salt and pepper.

In a large mixing bowl, combine the prepared chickpeas, chopped vegetables, ½ cup of crumbled feta cheese, and a handful of chopped parsley and mint.

Drizzle the dressing over the salad and gently toss everything together.

You can enjoy your salad immediately, or chill in the refrigerator for 30 minutes before serving.