In a large mixing bowl, chickpeas, cucumbers, olives, onion, tomatoes, and feta cheese.
In a smaller bowl, whisk together the olive oil, vinegar, garlic oregano, and salt.
Add the dressing to the chickpea mixture and toss together until everything is well coated and combined.
Chill for at least 30 minutes for flavors to combine before serving.
In place of canned chickpeas, feel free to use 2 cups of Instant Pot cooked chickpeas.Toppings Ideas: Feel to add in roasted peppers, pepperoncini, green olives, capers, parsley, etc to this salad as desired. For a Vegan Chickpea Salad, just omit the feta cheese. You may need an additional ½-1 teaspoon salt to replace the saltiness that the feta provides.This chickpea salad will last in the fridge for 5 days but has the best texture for up to 3 days. Any fresh, ripe variety of tomatoes works in this salad. Vine-ripened or Roma tomatoes need to be diced and deseeded.