In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, mint, black pepper, salt, and crushed garlic to make the dressing.
Set aside.
In a large mixing bowl, combine the cooked chickpeas, cauliflower pieces, diced red pepper, halved cherry tomatoes, and crumbled feta cheese.
Pour the prepared dressing over the salad ingredients in the bowl.
Gently toss the salad until all ingredients are evenly coated with the dressing.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours to allow the flavors to meld.
Before serving, let the salad sit at room temperature for about 30 minutes to slightly soften the vegetables and bring out their flavors.
Serve chilled as a refreshing side dish or a light main course.
Notes / Tips / Wine Advice:
Wine Advice:
This Mediterranean-inspired salad pairs well with a crisp and refreshing white wine such as Sauvignon Blanc or Assyrtiko. Their acidity complements the lemony dressing and feta cheese while refreshing the palate between bites.