Chickpea and Cucumber Salad with Feta

Drain and rinse 2 cans of canned chickpeas in a colander under cold running water, then set aside to drain completely.

Wash 1 medium English cucumber, slice it lengthwise, and chop it into 1/2-inch half-moons. Wash and halve 1 cup of cherry tomatoes. Peel and finely dice 1/2 small red onion. Finely chop 2 tbsp of fresh mint leaves and 2 tbsp of fresh flat-leaf parsley.

In a small mixing bowl, whisk together 150g of plain nonfat Greek yogurt, the juice of 1 whole lemon, 2 tsp of olive oil, 1 tsp of honey, 1/4 tsp of salt, and 1/4 tsp of black pepper until smooth and creamy.

In a large mixing bowl, combine the drained chickpeas, chopped cucumber, halved cherry tomatoes, diced red onion, and the chopped mint and parsley.

Pour the yogurt dressing over the salad ingredients and gently toss using large spoons until everything is evenly coated.

Crumble 90g of feta cheese over the top and gently fold it into the salad, ensuring the cheese remains in distinct, creamy chunks. Serve immediately or chill in the refrigerator.