Chickpea Cucumber Salad in 15 Minutes

Instructions:

1. Dice the Persian cucumbers into uniform ½-inch pieces. Halve the cherry tomatoes and thinly slice the red onion.
2. Place the diced cucumbers, halved cherry tomatoes, sliced red onion, and rinsed and drained chickpeas into a large mixing bowl.
3. In a small jar or bowl, combine the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, kosher salt, and cracked black pepper.
4. Whisk vigorously or shake the jar until the dressing thickens slightly and becomes a cohesive, glossy emulsion.
5. Pour the vinaigrette over the vegetables and chickpeas.
6. Gently fold the ingredients together with a spatula until evenly coated.
7. Add the cubed feta cheese and fresh minced herbs.
8. Gently fold in the feta and herbs at the very end until just combined to keep the feta intact and the mint vibrant.