Rinse and drain the chickpeas and set aside
Mix the tomatoes, cucumbers and scallions in a small bowl
Squeeze the juice of half lemon on the veggies
Pour the veggies over the chickpeas
Sprinkle the salad with feta cheese, mint, himalaya salt and pepper. Mix it lightly.
Pour the olive oil over salad and serve.
Keep it refrigerated for up to 4-5 days.