Mediterranean Chickpea Salad

In a large mixing bowl, combine the drained and rinsed chickpeas, diced cucumber, halved cherry tomatoes, diced red bell pepper, finely chopped red onion, crumbled feta cheese, chopped parsley, mint (if using), and sliced Kalamata olives. Gently stir the ingredients together to evenly distribute the vegetables, herbs, and cheese throughout the salad.

In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until the dressing is smooth and well combined. The mustard helps emulsify the dressing, creating a light and flavorful coating for the salad.

Pour the lemon dressing over the salad ingredients. Toss gently until everything is evenly coated and the flavors are well combined. Taste the salad and adjust the seasoning if needed by adding additional lemon juice, salt, or black pepper according to your preference.

Serve the salad immediately for a fresh and crisp texture, or refrigerate it for about 30 minutes to allow the flavors to meld together. Store any leftovers in an airtight container in the refrigerator for up to 3 days and stir gently before serving.