Begin by draining and rinsing the chickpeas in a colander, then pat them dry.

Finely chop the red onion and halve the cherry tomatoes. Peel, seed, and dice the cucumber. Halve the Kalamata olives.

In a medium bowl, whisk together olive oil, lemon juice, minced garlic, and dried oregano until emulsified. Season with salt and pepper to taste.

In a large mixing bowl, combine the chickpeas, red onion, cherry tomatoes, cucumber, Kalamata olives, feta cheese, parsley, and mint. Pour the dressing over the salad and toss gently.

Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld.