1. Prepare the Chickpeas: Start by thoroughly rinsing and draining your canned chickpeas. This step is important for removing excess sodium and the starchy liquid. You can gently pat them dry with a paper towel if you like, but it’s not strictly necessary.

2. Dice the Vegetables: Dice the cucumbers into small, bite-sized pieces. The smaller the dice, the more easily the flavors will meld. Finely dice the red onion; a fine dice ensures its flavor is distributed without being overpowering.

3. Chop the Fresh Herbs: Finely chop the fresh parsley and dill. Fresh herbs are crucial for the vibrant flavor of this salad, so don’t skimp here.

4. Combine Salad Ingredients: In a large mixing bowl, combine the rinsed chickpeas, diced cucumbers, finely diced red onion, chopped parsley, chopped dill, and crumbled feta cheese (if using).

5. Whisk the Dressing: In a small separate bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and black pepper until well combined. Taste the dressing and adjust the seasoning if needed; you might want a little more lemon or salt depending on your preference.

6. Dress and Toss: Pour the prepared dressing over the salad ingredients in the large bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing. Ensure the chickpeas and vegetables are thoroughly mixed.

7. Serve Immediately or Chill: This salad can be served immediately for a fresh and crisp texture. For optimal flavor, however, letting it chill in the refrigerator for at least 15-30 minutes allows the flavors to meld beautifully.