Drain and rinse the chickpeas, then pat them dry with paper towels.Dice the cucumber, red bell pepper, and red onion. Halve the cherry tomatoes, slice the Kalamata olives, and chop the parsley and mint.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, oregano, salt, and black pepper until well combined.Add the chickpeas, cucumber, tomatoes, bell pepper, red onion, olives, feta cheese, parsley, and mint to a large mixing bowl.Pour the dressing over the salad and gently toss until all the ingredients are evenly coated.Refrigerate for 10 minutes before serving to allow the flavors to meld.Garnish with extra feta, parsley, and lemon wedges, then serve chilled.
