Drain and rinse one can of chickpeas under cold water. Pat them dry with a paper towel.

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

In a bowl, whisk together a quarter cup of olive oil, the juice of one lemon, one minced garlic clove, and a teaspoon of dried oregano. Season with salt and pepper.

In a large mixing bowl, combine chickpeas, chopped onion, tomatoes, cucumber, olives, crumbled feta cheese, parsley, and mint. Pour the dressing over the ingredients and gently toss.

Serve immediately or refrigerate for about 30 minutes to meld flavors. Garnish with extra feta and herbs before serving.