Mediterranean Chickpea Salad

Rinse and drain the chickpeas in a colander until water runs clear. Dice the cucumber and tomatoes into uniform bite-sized pieces, thinly slice the red onion, and chop the fresh parsley.

In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and black pepper until fully emulsified.

In a large mixing bowl, combine the drained chickpeas, diced cucumber, tomatoes, red onion, crumbled feta cheese, and chopped parsley. Pour the lemon dressing over the salad and toss gently to coat evenly.

Divide the salad evenly into airtight meal prep containers or glass storage jars. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.