Drain and rinse chickpeas (keep aquafaba for other recipes).
Cut the cucumber into small cubes and cut cherry tomatoes in half.
Put chickpeas, cucumber, and tomatoes into a mixing bowl, drizzle with dressing, sprinkle with salt, and mix.
Refrigerate until ready to eat. Keeps well for up to 3 days.
To Make Homemade Garlic Vinaigrette
Add the water, vinegar, sugar, salt, pepper, oregano, and garlic cloves to a saucepan and heat until it boils for 1 minute and all of the sugar is dissolved.
Add the oil and give it a good stir. (The oil and sugar will stay separated.)
Allow it to cool before putting it over your salad. Keep it in the refrigerator for up to 1 week.
Notes
This salad is perfect for potlucks, picnics, healthy meal prep, and lunches.
It tastes better after it has had a least a few hours to marinate in the fridge.