Mediterranean Chickpea and Feta Salad

• 2 cans (15oz) chickpeas, drained
• 1 pint cherry tomatoes, halved
• 1 large cucumber, diced
• 1/2 red onion, finely chopped

• 1/2 cup fresh parsley, chopped
• 4 oz feta cheese, crumbled
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice

1. Prep: Rinse and pat dry the chickpeas to ensure a clean texture.

2. Combine: In a large mixing bowl, toss the chickpeas, tomatoes, cucumber, onion, and parsley.

3. Dress: Whisk the olive oil and lemon juice together, then pour over the salad.

4. Finish: Gently fold in the feta cheese to keep the crumbles intact.

Stewart's Secret: Let the salad sit for 20 minutes before serving. This allows the chickpeas to soak up the lemon and olive oil, deepening the flavor profile significantly.