In a bowl mix together 2 tablespoons of olive oil, lemon and dried herbs. Set aside.
Wash the canned chickpeas and add to a pot of water. Let simmer for about 20 minutes. Drain and add to the mixture while still warm. Let cool down and marinate for about 10 minutes.
Assembling the salad
Start by dicing all the vegetables and slice the spring onions. Add all the chopped vegetables into a large bowl.
Chop finely the fresh parsley and mint leaves. Add to the bowl.
Mix all the vegetables together and add the remaining 3 tablespoons of olive oil.
Finally, add the cheese and marinated chickpeas, season with salt and pepper. Toss everything together and serve! Serve it as a side dish or as a light fresh salad on its own.