1. Rinse and drain the canned chickpeas thoroughly

2. Dice cucumber and halve cherry tomatoes, finely chop red onion

3. Chop parsley, mint, and dill and set aside

4. In a small bowl whisk together olive oil, lemon juice, minced garlic, salt, and black pepper

5. In a large bowl combine chickpeas, cucumber, tomatoes, red onion, and herbs

6. Pour the dressing over the salad and toss gently to coat

7. Sprinkle the crumbled feta over the top and fold gently just before serving