1 cup chickpeas cooked, or garbanzo beans, optional
1/4 cup extra virgin olive oil
1 lime juiced
1/2 tsp red pepper flakes
1/4 tsp salt
black pepper to taste
In a large bowl with enough room to gently toss the salad, combine the salad ingredients: cucumbers, red onions, cilantro, crumbled feta cheese, and chickpeas.
In a small bowl, whisk the dressing ingredients together until the dressing is creamy: olive oil, juice of a lime, crushed red pepper flakes, salt, and pepper. You'll be able to add more salt and pepper to flavor the salad, if desired, once the dressing and salad ingredients are combined.
Gently toss the dressing with the salad ingredients. Taste the salad, and add more salt and pepper according to taste. Serve immediately, or allow the salad to rest in the fridge for at least thirty minutes for the flavors to combine and intensify. The salad will keep for about 2 days in the fridge.