Ingredients:

• 1 cup cooked chickpeas (or canned, drained and rinsed)

• 1 cup cucumber (chopped)

• 1/2 cup cherry tomatoes (halved)

• 1/4 cup feta cheese (crumbled)

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• Salt and black pepper to taste

• 1 tablespoon fresh parsley or mint (chopped)

Instructions:

1. In a large bowl, combine chickpeas, cucumber, and tomatoes.

2. Add crumbled feta cheese and gently mix.

3. In a small bowl, whisk olive oil, lemon juice, salt, and pepper.

4. Pour the dressing over the salad and toss well.

5. Sprinkle chopped parsley or mint on top.

6. Serve fresh or chilled.

Tips:

• Chill the salad for 20 minutes before serving for better flavor.

• Add olives or avocado for extra taste.

• Best enjoyed fresh on the same day.

• Pat chickpeas dry before mixing to prevent a watery salad.

• Use seedless or deseeded cucumber to keep the texture crisp.

• Add a pinch of dried oregano for a Mediterranean flavor.

• Mix the dressing separately and add just before serving for freshness.

• Taste before adding extra salt since feta is already salty.

• Add red onion slices for a mild sharp flavor.

• Refrigerate leftovers in an airtight container for up to 1 day.

• Toss gently to keep feta cubes from breaking too much.