Prepare the vegetables: Rinse and drain the chickpeas. Dice the cucumber into approximately 1.5cm (0.5 inch) pieces. Halve or quarter the cherry tomatoes. Finely chop the red onion. Pit and halve the Kalamata olives.

Chop the herbs: Finely chop the fresh parsley and fresh mint. You should have about 1/2 cup of parsley and 1/4 cup of mint.

Make the dressing: In a small bowl or jar, whisk together the extra virgin olive oil (60ml / 1/4 cup), fresh lemon juice (30ml / 2 tbsp), dried oregano (1 tsp), salt (1/2 tsp), and black pepper (1/4 tsp) until well combined.

Combine the salad ingredients: In a large mixing bowl, combine the rinsed chickpeas, diced cucumber, halved cherry tomatoes, chopped red onion, and halved Kalamata olives.

Add herbs and feta: Add the chopped fresh parsley, fresh mint, and crumbled feta cheese to the bowl with the vegetables and chickpeas.

Dress and toss: Pour the prepared lemon-herb dressing over the salad. Gently toss all the ingredients together until everything is evenly coated. Taste and adjust seasoning with more salt and pepper if needed.

Serve: Serve the Mediterranean Chickpea Salad immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld. It can be enjoyed as a light lunch, a side dish, or even as a dip with pita bread.