Chickpea Salad with Smashed Cucumbers | Recipes | Umami

Ingredients

• 12 oz. Persian cucumbers
• Kosher salt and pepper
• 2 tbsp. fresh lemon juice
• 1 tsp. honey
• 2 tbsp. olive oil
• 1 tbsp. capers, drained and roughly chopped
• 1/4 tsp. dried oregano
• 1/2 very small red onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1 15-ounce can chickpeas, rinsed
• 12 oz. mixed cherry and grape tomatoes (halved or sliced)
• 1/2 c. flat-leaf parsley, chopped
• Crumbled feta cheese, for serving