Chickpea Cucumber Feta Salad

Rinse and drain the chickpeas. Set aside.

2 15- ounce cans chickpeas
Chop the cucumber.

1 large English cucumber
In a large mixing bowl, add all of the ingredients. Toss to combine.

1/2 teaspoon lemon zest,3 Tablespoons lemon juice,1/4 cup fresh parsley,3 Tablespoons fresh mint,¼ teaspoon black pepper,½ teaspoon kosher salt,3 Tablespoons extra virgin olive oil,8 ounces feta cheese
Serve immediately.
Store in an airtight container in the fridge for up to 5 days.