Drain and rinse one can of chickpeas under cold water in a colander. Pat them dry with a clean kitchen towel.

Finely chop around ¼ of a red onion and set it aside in a mixing bowl. Halve one cup of cherry tomatoes and peel and dice one medium cucumber.

Slice around ½ cup of Kalamata olives in half. Each vegetable adds its unique charm to your salad.

In a small bowl, whisk together 3 tablespoons of olive oil, the juice of one lemon, and one clove of minced garlic. Add 1 teaspoon of dried oregano and season with salt and pepper to taste.

In a large mixing bowl, combine the prepared chickpeas, chopped onion, halved tomatoes, diced cucumber, and olives. Crumble in about ¾ cup of feta cheese and toss in a handful of freshly chopped parsley and mint.

Pour the prepared dressing over the combined ingredients. Gently toss everything together until the salad is thoroughly coated with the dressing.

Serve immediately or let the salad chill in the refrigerator for about 10-15 minutes before serving.