Empty canned chickpeas into a fine-mesh strainer. Rinse under cold water for 30 seconds, shake off excess water, and pat dry with a clean towel.
15 oz canned chickpeas
Dice the cucumber into small uniform pieces and halve the chilled cherry tomatoes. Finely dice the red onion, soak it in cold water for 5 minutes to mellow sharpness, then drain thoroughly.
1 medium cucumber, 1 cup cherry tomatoes, ¼ cup red onion
In a small bowl, whisk together olive oil, fresh lemon juice, salt, and black pepper for about 30 seconds until emulsified.
3 tablespoons olive oil, 2 tablespoons lemon juice, ½ teaspoon salt, ¼ teaspoon black pepper
Add the chickpeas, cucumber, tomatoes, drained red onion, and chopped parsley to a large mixing bowl. Pour the dressing over the salad and toss gently using two spoons to combine.
15 oz canned chickpeas, 1 medium cucumber, 1 cup cherry tomatoes, ¼ cup red onion, ¼ cup fresh parsley, 3 tablespoons olive oil, 2 tablespoons lemon juice, ½ teaspoon salt, ¼ teaspoon black pepper
Refrigerate the salad for 30 minutes to allow flavors to develop. Just before serving, crumble the feta cheese over the top and gently toss once more.
½ cup feta cheese
