Begin by preparing the fresh ingredients: dice the cucumber, finely chop the red onion, and halve or quarter the tomatoes. Rinse and drain chickpeas, mince garlic, and chop parsley and cilantro.

In a medium bowl, combine dressing ingredients: whisk together red wine vinegar, lemon juice, Dijon mustard, and honey. Gradually drizzle olive oil while whisking to create an emulsification. Stir in oregano and cumin, seasoning to taste.

In a large mixing bowl, combine chickpeas, cucumber, red onion, tomatoes, olives, feta, and herbs. If desired, add red pepper flakes and gently toss to combine.

Pour the dressing over the salad and gently toss to ensure all ingredients are coated. Be careful not to mash the chickpeas.

Cover and refrigerate for at least 1 hour to enhance flavors. For best taste, chill overnight if possible.

Before serving, gently stir the salad and taste for seasoning, adjusting if necessary. Garnish as desired and serve chilled.