Start by rinsing one can of chickpeas under cold water and draining well. Chop fresh herbs until finely minced and dice half a red onion. Crumble feta into a mixing bowl.

In a large mixing bowl, combine the rinsed chickpeas, crumbled feta, chopped herbs, and diced red onion. Gently fold together using a spatula.

In a separate small bowl, whisk together lemon juice, olive oil, maple syrup or honey, garlic powder, salt, and pepper until fully emulsified.

Pour the vinaigrette over the chickpea mixture and toss gently until evenly coated.

Allow the salad to sit for 5–10 minutes at room temperature to let the flavors meld. Refrigerate if desired.

Serve immediately as a vibrant side dish or a light meal. Store leftovers in an airtight container for up to 3-4 days.