Mediterranean Chickpea Salad | With Halloumi & Herbs

Drain the chickpeas in a colander, rinse thoroughly with cold water, and drain well. Halve or quarter the cherry tomatoes, wash the cucumber, and cut into bite-sized cubes. Peel the red onion and slice into fine half-rings.

Finely chop the parsley. Peel the garlic and finely grate or press it. Wash the lemon under hot water, finely grate some zest, and squeeze out the juice.

In a large salad bowl, mix the olive oil with lemon juice, lemon zest, pressed garlic, dried oregano, salt, and freshly ground pepper into a creamy dressing.