This Mediterranean-inspired salad combines the hearty texture of chickpeas with the freshness of cucumbers and tomatoes, all topped with tangy feta and olives.
Drain the chickpeas and place them in a large mixing bowl.
Rinse the chickpeas under cold water to remove excess salt and improve their texture.
Chop the cucumber, tomatoes, and red onion into bite-sized pieces and add them to the bowl.
Keep the vegetable pieces uniform in size for a better presentation and even distribution of flavors.
In a small bowl, whisk together the olive oil, red wine vinegar, and oregano to make the dressing.
Taste the dressing and adjust the seasoning with salt or pepper if needed.
Pour the dressing over the salad and toss gently to combine.
Toss the salad gently to avoid breaking the chickpeas or crushing the vegetables.
Top the salad with crumbled feta cheese and kalamata olives before serving.
Serve the salad immediately for the freshest taste and best texture.
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