Prep the veggies: Rinse and drain the chickpeas well. Dice the cucumber, halve the tomatoes, and slice the red onion thinly. Chop the mint and parsley.

Make the dressing: In a small bowl, whisk together lemon juice, lemon zest, garlic, Dijon, honey, salt, pepper, and red pepper flakes. Stream in the olive oil while whisking until emulsified.

Combine the salad: In a large bowl, add chickpeas, cucumber, tomatoes, and red onion. Pour half the dressing over and toss gently to coat.

Add herbs and feta: Fold in the mint, parsley, and crumbled feta. Add more dressing as needed until everything is lightly coated but not soupy.

Taste and adjust: Add a pinch more salt, pepper, or lemon juice if you like it brighter. If the onion is sharp, an extra drizzle of olive oil helps mellow it.

Rest and serve: Let the salad sit for 10–15 minutes so the flavors meld. Serve slightly chilled or at room temperature.