Mediterranean chickpea salad with toasted pita

• 1 can (430 g) chickpeas, drained and rinsed
• 1 large cucumber, diced
• 240 ml cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 60 ml crumbled feta cheese
• 30 ml fresh parsley, chopped
• 30 ml extra virgin olive oil
• 15 ml lemon juice
• 5 ml dried oregano
• Salt and black pepper to taste
• 2 pita breads, sliced and toasted

1. In a large mixing bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, and chopped red onion.
2. In a small jar or bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
3. Pour the dressing over the vegetable mixture and toss well to coat.
4. Gently fold in the crumbled feta cheese and fresh parsley.
5. Toast the pita bread slices until golden brown and slightly crisp.
6. Serve the salad immediately with the warm pita on the side.

Serve as a light lunch or as a side dish for grilled chicken. For extra flavor, add a dollop of hummus or tzatziki on the side.