In a large mixing bowl, drain and rinse the chickpeas. Add crumbled feta, diced red onion, and chopped herbs. Stir gently to combine.

In a small bowl, whisk together lemon juice, olive oil, and honey or maple syrup until emulsified.

Pour the dressing over the salad base and toss gently, ensuring ingredients are well-coated.

Season with salt and freshly ground black pepper to taste and adjust as needed.

Let the salad rest for 5 to 10 minutes before serving to meld the flavors.

Toss again gently and serve in bowls or on a platter, garnishing as desired.