Dice the cucumber into 1/2-inch pieces, finely chop the red onion, and halve the tomatoes. Arrange in a large mixing bowl.

Mince the garlic, parsley, and cilantro together on a cutting board and add to the bowl of chopped vegetables.

Whisk together the red wine vinegar, lemon juice, Dijon mustard, and honey. Slowly drizzle in the olive oil while whisking to emulsify.

Fold the drained chickpeas into the bowl with the veggies and herbs. Add Kalamata olives and crumbled feta, then sprinkle with red pepper flakes.

Pour the dressing over the salad and toss gently to combine without over-mixing.

Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour.

Before serving, stir gently to redistribute flavors and serve at room temperature.