This Greek Chickpea Salad is simple and full of flavor with crisp cucumbers, juicy cherry tomatoes, sliced red onion, Kalamata olives, and crumbly feta cheese.
Drain the can of chickpeas in a colander. Rinse and add to large mixing bowl.
Removed both ends from the cucumbers and slice in half lengthwise. Using a spoon, scoop out the seeds from the inside of the cucumbers and begin cutting in ½ inch. semi-circles. Add to bowl with chickpeas.
Rinse the tomatoes and halve. Drain the olives. Remove the skin from the onion and finely dice (you will only need ¼ of the onion). Remove the seeds and stem from the bell pepper and dice. Add all veggies to the bowl.
Mix together the ingredients for the dressing with a whisk until honey is complete dissolved.
Pour dressing over the vegetable mixtures and stir. Then sprinkle in feta and fresh herbs and serve.