Rinse and remove and loose shells from chickpeas using a strainer. Shaking the chickpeas around in the strainer to thoroughly clean them. Transfer to a med sized bowl.

Dice the red pepper into 1/4 inch pieces, leaving the seeds behind. Usually only need about 1/4 of the pepper. Add to the bowl.

Slice the tomato in quarters length wise, then cut and remove the seeds with your knife. Slice the flesh into 1/4 in strips then cut through the cross way to finish dicing them. Add to the bowl.

Slice the cucumber in quarters length wise, then cut out the seeds with your knife. Slice quarters in half lengthwise giving you 8 strips of cucumber.

Then finish by dicing the strips into 1/4in chunks. Add to the bowl.

Finely chop the mint leaves by rolling them up together and then slicing through the roll of leaves. Finish by rough chopping the strips of mint. Add to the bowl. Then take the leaves from the parsley and rough chop them. Reserve for garnish at the end.

In a small bowl, combine the red wine vinegar, olive oil, salt, pepper, and sumac/za’atar and stir to combine. Add the dressing to the other ingredients and mix thoroughly.

With your hands, crumble the feta over the salad and sprinkle the parsley over the top and enjoy.