Mediterranean Cucumber Salad

1 large English cucumber, ends trimmed, cut into 1-inch pieces - See Note 1

6 ounces grape or cherry tomatoes, halved

½ medium red onion, thinly sliced

1 small bunch radishes, thinly sliced, optional

1 (15 oz) can chickpeas, rinsed and drained - or approx 1 ¾ cups cooked chickpeas; if avoiding oil, save the aquafaba from the can for the fat-free Italian dressing linked in Notes.

½ cup sliced black olives - or kalamata, if preferred

½ cup crumbled vegan feta cheese - tap for a recipe or use store-bought

subheading: For the dressing:

2 tablespoons extra virgin olive oil - See Note 2

1 tablespoon red wine vinegar

1 clove garlic, minced or zested

1 rounded tablespoon finely chopped fresh parsley - plus more for garnish if desired

¾ teaspoon fine sea salt or mineral salt

scant ½ teaspoon Italian seasoning blend - or a combination of dried oregano and basil

½ teaspoon freshly cracked black pepper

Directions at myquietkitchen.com

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