Prepare the Vegetables: Start by preparing all your vegetables. Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Finely chop your fresh parsley and dill. Place all of these prepared ingredients into a large salad bowl.

Add Chickpeas and Feta: Drain and rinse your tinned chickpeas thoroughly under cold running water. Shake off as much excess water as possible before adding them to the bowl. Gently crumble or cube the feta cheese and add it to the mix.

Make the Dressing: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, lemon juice and zest, Dijon mustard, minced garlic, dried oregano, salt, and black pepper.

Emulsify the Dressing: Seal the jar and shake it vigorously for about 30 seconds, or until the dressing is creamy and well combined. I find that shaking the dressing in a sealed jar is the best way to get it perfectly emulsified. Alternatively, you can whisk the ingredients together in a small bowl.

Dress the Salad: Pour about three-quarters of the dressing over the ingredients in the salad bowl. Gently toss everything together until all the components are lightly coated.

Taste and Adjust: Have a taste of the salad. If you feel it needs it, add the remaining dressing. You might also want to add an extra pinch of salt or a squeeze of lemon juice to suit your preference.

Let it Rest: This step is important! Let the salad sit at room temperature for at least 10 minutes before serving. This gives the flavours time to meld together beautifully.

Serve: Give the salad one final gentle toss and serve immediately.