Mediterranean chickpea salad

Rinse the canned chickpeas really well, drain them and add to a big bowl.

Peel and dice the English cucumber; with regular cucumbers, halve them and scoop out the seeds.

Slice the scallions; if unwashed, put them in a big bowl of cold water, lift them out into a colander and drain well.

Chop the pitted Kalamata olives.

Halve the grape tomatoes (thirds if large); dice the roasted red peppers; slice the pepperoncinis.

Pick the parsley and mint leaves off the stems and chop finely; add a big chunk of feta.

For the dressing, mix the grated garlic, white balsamic vinegar, juice of half a lemon, olive oil and dried oregano.

Pour the dressing over the salad, mix, and season with a pinch of black pepper; no salt, as the feta is already salty.

Transfer to a serving platter.