Mediterranean Chickpea Salad with Lemon Dressing

Drain and rinse the chickpeas thoroughly under cold water. Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and prepare the fresh herbs. Add the chickpeas, cucumber, tomatoes, red onion, feta cheese, parsley, mint, and olives to a large mixing bowl.

In a small bowl or jar, combine the olive oil, fresh lemon juice, lemon zest, dried oregano, minced garlic, salt, and black pepper. Whisk or shake until the dressing becomes well combined and slightly creamy.

Pour the lemon dressing over the chickpea mixture. Gently toss everything together until the vegetables, chickpeas, and feta are evenly coated with the dressing. Be careful not to mash the chickpeas while mixing.

For the best flavor, cover and refrigerate the salad for 20–30 minutes before serving. Serve chilled as a light lunch, side dish, or meal prep option.