Chickpea & cucumber saladfresh, lemony & no stove needed

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium cucumber (or 2 Persian cucumbers)
• 1/2 cup cherry tomatoes, halved
• 1/4 small red onion, about 2 tbsp, finely diced
• 2 tbsp olive oil
• 1 1/2 tbsp lemon juice (about 1/2 lemon), plus more to taste
• 1/2 tsp dried oregano
• 1/4 tsp kosher salt, plus more to taste

Let's cook

• Dice cucumber about 1/2 inch. Halve tomatoes, finely dice onion and drain rinsed chickpeas well. Combine in a bowl.

• Whisk olive oil, measured lemon juice, oregano and salt in a small bowl or jar.

• Pour dressing over salad and toss gently. Let stand 10 minutes, then stir and taste. Add a squeeze of lemon or pinch of salt if needed.

• Divide between 2 bowls, about 1 3/4 cups each.