Wash 2–3 English cucumbers under cool running water, then dice them into bite-sized pieces and transfer them into a large mixing bowl.

Add about one can of drained and rinsed chickpeas, finely chop half a red onion, crumble 4 ounces of feta cheese, and mince 1–2 garlic cloves into the mixing bowl.

Toss in a handful of your chosen fresh herbs for added flavor.

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, and the juice of half a lemon.

Pour the dressing over the salad mixture, add a pinch of salt and a few cracks of black pepper, then gently fold all ingredients to combine.

Taste the salad and adjust the seasoning if necessary before allowing it to chill in the refrigerator for at least 30 minutes before serving.