How to make Greek style chickpea salad

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This is not exactly a Greek recipe, but its Greek inspired. Its super quick and healthy

• 30 ounces canned chickpeas (2 regular sized cans)
• 1 English cucumber, chopped
• 20 cherry or grape tomatoes, cut in half
• 1 small onion or 1 shallot, chopped
• 2 cloves garlic, minced
• 1 recipe ladolemono
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh, chopped parsley
• 1/2 cup pitted Greek olives, chopped

Top the salad with crumbled feta, parsley, and olives and toss gently. If not serving immediately, you can refrigerate it for up to three days.