Start by gathering all your ingredients. Rinse and drain the chickpeas first; you want them nice and dry. Chop the bell peppers into bite-sized pieces. Dice the red onion, halve the grape tomatoes, and then quarter the cucumber. Make sure you have a clean and organized workstation. Trust me—the less chaos, the better!

In a large mixing bowl, toss the chickpeas in with your chopped bell peppers, red onion, grape tomatoes, cucumbers, and kalamata olives. A gentle mix will help keep the veggies intact. This dish is about being vibrant, so take your time to admire the colors. Seriously, it’s like an art project but tastier!

Grab a separate small bowl, and whisk together the olive oil, freshly squeezed lemon juice, minced garlic, and dried oregano. The combination should be smooth and aromatic. Add salt and pepper according to your taste.

Pour the dressing over your salad mixture. Give everything a gentle toss to coat the veggies evenly. Make sure every bit is covered with that zesty goodness. If you’re feeling adventurous, you can let the salad sit for about 15 minutes; this allows the flavors to meld beautifully.

Sprinkle the crumbled feta on top. You can either fold it into the salad for a more uniform mix or keep it on top for that Instagram-worthy finish. Either way, the addition of feta is non-negotiable—it brings that extra creaminess we all love!