Cook Multigrain Tilapia as directed on package. Meanwhile, combine tomatoes, chickpeas, cucumbers, oregano, oil, and 3/4 cup of lemon juice in a large bowl. Toss until well incorporated.
DO NOT REFRIGERATE.
In a small bowl, combine yogurt, mint, garlic, and remaining 1/4 cup of lemon juice until mixed well. Divide tomato mixture over 4 plates and place 1 tilapia fillet on top of each. Sprinkle feta over fillet. Serve cucumber sauce on the side.