Prep the produce: Rinse and drain the chickpeas well. Halve the tomatoes, dice the cucumber, finely dice the red onion, slice the olives, chop the roasted red pepper, and chop the herbs.

Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar (if using), garlic, oregano, salt, pepper, and a pinch of red pepper flakes. Taste and adjust acidity or salt.

Combine the salad: In a large bowl, add chickpeas, tomatoes, cucumber, red onion, olives, roasted red pepper, and parsley (plus mint if using).

Dress and toss: Pour the dressing over the salad and toss gently to coat. Let it sit for 10–15 minutes to mingle flavors.

Add the feta: Fold in crumbled feta right before serving so it stays creamy and distinct.

Taste and finish: Add another squeeze of lemon, a drizzle of olive oil, or a pinch of salt if needed. The flavors should be bright, savory, and balanced.