Prep the chickpeas. Drain and rinse the chickpeas under cold water. Pat them dry with a clean towel. Drier chickpeas help the dressing cling better and prevent a watery salad.

Chop the vegetables. Dice the cucumber and red pepper. Halve the tomatoes. Finely chop the red onion so it blends in without overpowering. Slice the olives if using.

Make the dressing. In a small bowl, whisk together olive oil, lemon juice, a little lemon zest, red wine vinegar (if using), garlic, Dijon, oregano, salt, and pepper. Taste and adjust the acidity and seasoning. You’re aiming for bright and balanced.

Combine the base. In a large bowl, add chickpeas, cucumber, tomatoes, red pepper, red onion, and olives. Pour most of the dressing over and toss gently until everything is coated.

Add herbs and feta. Fold in chopped parsley (and mint if using). Gently mix in the feta last so it stays a bit chunky. Add the remaining dressing if needed.

Rest briefly. Let the salad sit for 10–15 minutes. This gives the chickpeas time to soak up flavor and the onion to mellow.

Final taste and serve. Add a pinch more salt, pepper, or lemon if needed. Serve chilled or at room temperature.