Ingredients:

• 2 15oz cans chickpeas (garbanzo beans), drained and rinsed
• 1 red onion, medium chopped
• 1 10oz container cherry tomatoes, halved
• 1 c matchstick carrots
• 1 cucumber, peeled and large chopped
• 2 tbsp fresh dill, finely chopped
• 1 medium lemon, juiced
• 1/4 c olive oil
• 5 oz crumbled feta cheese
• salt + pepper to taste (I like sea salt and course ground black pepper)

Instructions:

1.  Combine chickpeas, red onion, cherry tomatoes, carrots, and cucumber in a large bowl. 
2. Pour the olive oil and lemon juice over the mixed vegetables and gently stir to evenly coat the mixture. 
3. Add the dill, feta and salt and pepper. Gently stir to complete combining all ingredients for the salad. 
4. Chill the salad. It can be served immediately, but I think it is best several hours or the day after it is made.