Prepare the chickpeas by rinsing under cold water for about 30 seconds to remove excess salt.

Chop the cucumber into bite-sized chunks and set aside.

Slice the cherry tomatoes in half or quarters and set aside.

Cube or crumble the feta cheese and add to mixing bowl.

Slice scallions into small rings and chop the parsley finely.

In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper for the dressing.

In a large mixing bowl, combine all prepared salad ingredients and gently toss them together.

Pour the dressing over the salad and toss to coat evenly.

Let the salad rest for about 10 minutes before serving to enhance flavors.