Drain and rinse one can of chickpeas under cold water in a colander. Pat dry and set aside.

Finely chop half a red onion, halve a cup of cherry tomatoes, and peel, seed, and dice one cucumber. Pit and halve about a handful of Kalamata olives.

In a small bowl, whisk together 1/4 cup of extra virgin olive oil, the juice from one lemon, and one clove of minced garlic. Add 1 teaspoon of dried oregano, and season with salt and pepper. Mix until emulsified.

In a large mixing bowl, combine the chickpeas, chopped vegetables, and crumbled feta cheese. Add parsley and mint. Pour the dressing over and gently toss to combine.

Serve immediately or let chill for 15-30 minutes to meld flavors. Garnish with extra feta and herbs if desired.