If using fresh Chickpeas: Soak overnight, or in hot water for 2-3hrs. The more they soak the better to soften and breakdown to make more digestible. Place in boiling water and simmer until soft.
If using canned Chickpeas: Drain and rinse well. Place in the salad bowl.
In a medium bowl, whisk together the oil, vinegar, juice of a half lemon and the maple syrup. Set aside.
Slice cucumbers into about 1/2 inch thick slices. Red onions in half and then sliced thinly. Cut cherry tomatoes in half.
Pull Mint leaves from the sprigs.
Transfer all the vegetables in with the bowl with the chickpeas. Add the dressing, and toss gently.
Add your extra proteins if desired: Diced grilled tofu or chicken.
Add optional Feta Cheese and red pepper flakes.