Mediterranean Chickpea Salad

Dice the cucumber, halve the tomatoes, and slice the onion very thinly. Rinse and drain the chickpeas well.

Shake the olive oil, lemon juice, oregano, honey, salt, and pepper together in a jar until emulsified.

Combine the chickpeas, vegetables, parsley, and dressing in a large bowl. Toss gently, then fold in the feta.

Tip: Fold the feta in last so it stays in proud chunks instead of crumbling into dust.

Let the salad sit for 10 minutes if you can — the flavors meld as it rests. Taste and adjust the seasoning.