Banane Ki Vidhi
Rinse and drain the canned chickpeas. Set aside.
In a large salad bowl, combine chickpeas, diced cucumber, halved cherry tomatoes, finely chopped red onion, and chopped fresh mint.
In a small bowl, whisk together olive oil, lemon juice, ground cumin, salt, and black pepper to create the dressing.
Pour the dressing over the chickpea salad. Toss everything gently to ensure the salad is evenly coated with the dressing.
You can refrigerate the minty chickpea salad for about 30 minutes if you prefer it chilled.
Garnish the salad with feta cheese crumbles for an extra burst of flavor and creaminess.
Serve the low-fat minty chickpea salad as a refreshing and nutritious side dish or a light meal.