Chickpea Cucumber Feta Salad

In a large salad bowl, combine the drained and rinsed chickpeas, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.

Add the crumbled feta cheese, chopped parsley, and chopped dill to the bowl.

In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and pepper to make the dressing.

Pour the dressing over the salad ingredients and toss gently to coat everything evenly.

Adjust the seasoning with additional salt and pepper if needed.

Serve immediately or refrigerate for up to 1 hour to allow the flavors to meld.

Kcal: 180 kcal | Servings: 4 servings