Drain the chickpeas in a colander and rinse thoroughly under cold running water for about 30 seconds. Transfer to a clean kitchen towel or several layers of paper towels and pat completely dry. This prevents the dressing from sliding off the chickpeas.

Prepare all vegetables by dicing the cucumber, red and yellow bell peppers into uniform quarter-inch pieces. For the red onion, dice it finely. If you find raw onion too sharp, soak the diced pieces in ice water for 10 minutes, then drain and pat dry before using. Halve the cherry tomatoes and olives. Finely chop the fresh parsley and mint, keeping them separate until ready to use.

Make the lemon vinaigrette by whisking together the fresh lemon juice, minced garlic, Dijon mustard, honey, dried oregano, and ground cumin in a small bowl. While whisking continuously, slowly drizzle in the olive oil in a thin stream to create a smooth, emulsified dressing that looks thick and creamy. Season with salt and pepper to taste.

Combine the dried chickpeas, all prepared vegetables, olives, and fresh herbs in a large mixing bowl. Pour the lemon vinaigrette over everything and toss gently but thoroughly until every ingredient is evenly coated.

Let the salad rest for 15 to 30 minutes at room temperature so the flavors can meld together. Just before serving, fold in the crumbled feta cheese with a gentle touch. Garnish with extra fresh herbs and a twist of lemon zest if desired.