• 1 large cucumber See Note 1, English, ends trimmed, cut into 1-inch pieces
• 6 ounces grape tomatoes or cherry tomatoes, halved
• ½ medium red onion thinly sliced
• 1 small bunch radishes thinly sliced, optional
• 1 (15 oz) can chickpeas or approx 1 ¾ cups cooked chickpeas; if avoiding oil, save the aquafaba from the can for the fat-free Italian dressing linked in Notes, rinsed and drained
• ½ cup black olive or kalamata, if preferred, sliced
• ½ cup vegan feta cheese tap for a recipe or use store-bought, crumbled

For the dressing:

• 2 tablespoons extra virgin olive oil See Note 2
• 1 tablespoon red wine vinegar
• 1 clove garlic minced or zested
• 1 rounded tablespoon parsley plus more for garnish if desired, finely chopped, fresh
• ¾ teaspoon sea salt fine, or mineral salt
• scant ½ teaspoon Italian seasoning blend or a combination of dried oregano and basil
• ½ teaspoon black pepper freshly cracked