Begin by opening a can of chickpeas; drain and rinse them thoroughly under cold water to remove excess sodium. Pat them dry gently with a paper towel.

Dice the cucumber and bell peppers uniformly. Soak the red onion in ice water for about 10 minutes, then drain and chop. Halve the cherry tomatoes and kalamata olives, and finely chop the fresh parsley and mint.

In a small bowl, combine lemon juice, minced garlic, Dijon mustard, honey, dried oregano, and ground cumin. Whisk in the olive oil until smooth.

In a large mixing bowl, gently toss chickpeas, chopped vegetables, kalamata olives, parsley, and mint. Pour the vinaigrette over and mix gently.

Let the salad sit for 15 to 30 minutes at room temperature to allow the flavors to marry.

Just before serving, gently fold in the crumbled feta cheese.