- In a small bowl, mix together the feta, oregano powder, thyme and crushed red pepper flakes.
- Add 1 Tbs. of the oil and let set aside, meanwhile prepare the rest of the salad.
- Put the cherry halved tomatoes in a large bowl.
- Stir in the boiled chickpeas and season with 1/4 tsp. salt and a few grinds black pepper.
- Add the remaining 2 Tbs. oil and the vinegar.
- Stir in the feta, season to taste with salt and pepper.
- Serve fresh at room temperature.