Drain and rinse one can of chickpeas under cold water and pat dry.

Finely chop half a red onion, halve one cup of cherry tomatoes, peel and dice half a cucumber, and halve a handful of Kalamata olives. Place in a large mixing bowl.

In a small bowl, whisk together 3 tablespoons of olive oil, the juice of one lemon, minced garlic, dried oregano, and salt and pepper to taste.

In the large bowl with vegetables, add the prepared chickpeas, crumbled feta cheese, fresh parsley, and mint. Gently pour over the dressing and fold together.

Serve immediately or chill in the refrigerator for about 30 minutes before serving.