Dice the cucumber into ½-inch pieces and finely chop the red onion. Soak the red onion if desired for a milder taste. Halve the tomatoes and pit the Kalamata olives.

Mince the garlic, parsley, and cilantro together on a cutting board.

In a small mixing bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard, and honey. Slowly drizzle in the olive oil while whisking until emulsified.

Stir in the dried oregano and cumin. Set aside.

In a large mixing bowl, combine the drained chickpeas, prepared vegetables, olives, crumbled feta cheese, and minced herbs. Gently fold together.

Pour the dressing over the salad ingredients and toss gently to coat evenly.

Refrigerate the salad for at least 1 hour before serving to meld flavors.

Let it sit at room temperature for about 10 minutes before serving.