1. Cook the chickpeas according to the instructions.
2. Cut the cucumbers and red onion into appropriate sizes.
3. Mix lemon juice, honey and salt and leave the red onions to soak in the brine for at least 30 minutes.
4. Arrange the salad with chickpeas, cucumbers, grilled olives, semi-dried tomatoes, honey-pickled red onions, feta and top with garlic dressing.
