Chop the Vegetables

Place the Vegetables in a Large Serving Bowl

• In a large bowl, add the cucumber, tomatoes, and thyme.
  2 large cucumbers, 1 pint cherry tomatoes, 5 sprigs thyme

Sear the Chickpeas and Onion

• In a skillet, add 1 tbsp. olive oil on medium high heat. Add red onion and garlic. Sauté 2-3 minutes.
  2 medium red onions, 1 tbsp olive oil, 4 cloves garlic
• Add chickpeas, salt, and pepper. Sear for 4-6 minutes. The chickpeas should crack open a bit and show spots of golden brown where seared. Remove from heat.
  1 can chickpeas, Mediterranean sea salt, ground pepper

Add the Chickpeas and Onion to the Serving Bowl

• Add chickpeas and onions to the serving bowl. Stir gently to combine.

Add the Dressing

• Drizzle olive oil and lemon juice over the salad. Add red pepper flakes, salt, and pepper to taste. Stir gently.
  1/4 cup olive oil, 1 large lemon, Mediterranean sea salt, 1/4 tsp red pepper flakes , ground pepper pepper
• Add feta (optional).
  1 cup feta 

Serve!

• Serve warm right away or place in refrigerator and serve cold when you are ready.