Rinse and Prep the Chickpeas: Pour the two cans of chickpeas into a colander and rinse them thoroughly under cold running water to remove starch. Pat them dry gently with paper towels. Place the dry chickpeas into a large mixing bowl.

The Chopping Rhythm: Dice the cucumber, halve the cherry tomatoes, and finely dice the red onion. Halve the Kalamata olives. Finely chop the parsley and mint (if using). Add all these prepared vegetables, herbs, and olives to the bowl with the chickpeas.

Whisk the Lemon Vinaigrette: In a separate small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Whisk or shake vigorously until emulsified, smelling of lemon and garlic.

Dress and Toss: Pour about three-quarters of the dressing over the chickpea and vegetable mixture. Use a large wooden spoon or spatula to gently fold and toss until everything is coated, avoiding crushing the tomatoes.

Add Feta and Taste: Gently fold in the crumbled feta cheese (or vegan alternative). Taste and adjust seasoning with remaining dressing, additional salt, or more lemon juice.

Chill and Serve: Cover and refrigerate for at least 30 minutes (or up to 5 days) to allow flavors to marry. Serve chilled or at room temperature.