• 1 large English cucumber, ends trimmed, cut into 1-inch pieces See Note 1
• 6 ounces grape or cherry tomatoes, halved
• ½ medium red onion, thinly sliced
• 1 small bunch radishes, thinly sliced, optional
• 1 (15 oz) can chickpeas, rinsed and drained 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.
• ½ cup sliced black olives or kalamata, if preferred
• ½ cup crumbled vegan feta cheese tap for a recipe or use store-bought

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 finely chopped fresh parsley plus more for garnish if desired
• ¾ teaspoon fine sea salt or mineral salt
• scant ½ teaspoon Italian seasoning blend or a combination of dried oregano and basil
• ½ teaspoon freshly cracked black pepper