In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, dried oregano, ground cumin, sea salt, and black pepper until the dressing is fully emulsified. Set aside.

In a large bowl, combine the chickpeas, chopped cucumber, diced red onion, halved grape or cherry tomatoes, rinsed and drained kalamata olives, most of the crumbled feta cheese, chopped fresh parsley, chopped fresh cilantro, and minced garlic. Reserve about 1-2 tablespoons of the feta cheese and some herbs to use as a garnish later. Toss gently to mix the ingredients evenly.

Pour the whisked dressing (from Step 1) over the combined salad ingredients (from Step 2). Stir well until all the vegetables and cheese are evenly coated with the dressing.

Cover the bowl with a lid or plastic wrap and chill the salad in the refrigerator for at least 1 hour to allow the flavors to meld together. Letting it rest gives the vegetables time to absorb the dressing—a step I never skip because it makes the salad even more vibrant and flavorful.

Before serving, sprinkle the reserved feta cheese and herbs over the top of the salad. You can also add extra olives or fresh dill if you'd like. Serve the salad cold.