Wash and dice the cucumber into uniform pieces. Finely chop the red onion and soak it in cold water for about 10 minutes. Halve the tomatoes and pit the Kalamata olives.

Finely mince the garlic, parsley, and cilantro together. Allow the minced garlic to sit for about 5 minutes.

In a medium bowl, combine red wine vinegar, lemon juice, Dijon mustard, and honey; whisk until well-blended. Gradually add olive oil while whisking to emulsify.

Drain and rinse the canned chickpeas. In a large mixing bowl, combine chickpeas, cucumbers, red onion, tomatoes, olives, feta, and minced herbs. Toss gently.

Pour the dressing over the combined ingredients and toss gently to coat.

Cover the salad and refrigerate for at least 1 hour, preferably overnight.

Before serving, give the salad a gentle stir and taste for seasoning adjustments.