Chickpea and Cucumber Salad

4-6 servings Ingredients : 400 g / 14 ounces canned chickpeas, drain and rinse 2 medium cucumbers, slice lengthwise and then into half moons 350 g / 12 ounces cherry tomatoes, slice in half 1 yellow bell pepper, deseed and dice into 1/2 inch pieces 8-10 black olives, slice into thin rings 1/4 red onion, dice fine A bunch of parsley, destem and chop fine Place everything in a bowl and toss. cover and chill in the fridge for 20 minutes while you make the dressing. 100 g feta cheese crumbled for serving Dressing: Zest of 1 lemon Juice of 1 lemon 1 clove of garlic, minced 1 tablespoon honey 1 tablespoon vinegar 4 tablespoons olive oil Salt and pepper to taste Whisk all the dressing ingredients together. Pour all at once over the chilled salad. Toss to cover everything. Serve immediately or keep covered and chilled. Toss before serving. Add the crumbled feta to each serving.