In a large salad bowl, combine the drained and rinsed chickpeas, halved cherry tomatoes, diced cucumber, finely chopped red onion, and halved Kalamata olives.
Prepare the Lemon-Oregano Dressing: In a separate bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
Drizzle the Lemon-Oregano Dressing over the chickpea salad and toss gently to coat all the ingredients evenly.
Sprinkle the crumbled feta cheese over the salad for a burst of creamy and tangy flavor.
Optionally, garnish the Speedy Greek Chickpea Salad with fresh parsley or dill for added freshness and aroma.
Serve the salad immediately as a light and refreshing lunch or as a delightful side dish to complement any meal.
