Prep the vegetables: Dice the cucumber and bell pepper, halve the tomatoes, and finely chop the red onion and herbs. Slice the olives.

Rinse the chickpeas: Drain and rinse under cold water. Pat dry with a clean towel to remove excess moisture.

Make the dressing: In a small bowl, whisk together lemon juice, lemon zest, minced garlic, olive oil, red wine vinegar, dried oregano, salt, and pepper until emulsified.

Combine the base: In a large bowl, add chickpeas, cucumber, tomatoes, bell pepper, onion, and olives.

Toss with dressing: Pour the dressing over the salad and toss gently until everything is well coated.

Add herbs and feta: Fold in parsley (and mint or dill, if using) and sprinkle in the feta. Toss lightly to keep the feta crumbles intact.

Taste and adjust: Add more lemon, salt, or pepper as needed. If it feels flat, a pinch more salt or a splash of vinegar brings it to life.

Optional add-ins: If using avocado or arugula, add them just before serving to keep them fresh.

Rest (if you can): Let the salad sit for 10–15 minutes to meld flavors. Serve chilled or at room temperature.