In a medium mixing bowl or a mason jar, whisk together olive oil, lemon juice, red wine vinegar, and Dijon mustard. Add salt, pepper, and lemon zest to taste, and whisk until combined.

Open a can of chickpeas and drain. Rinse under cold water. Dice the cucumber and finely chop the red onion.

In a large mixing bowl, combine the chickpeas, cucumber, red onion, and crumbled feta. Gently toss to distribute the ingredients.

Pour the dressing over the salad and gently toss to coat everything well. Make sure the salad looks vibrant and inviting.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours to allow the flavors to meld.

Before serving, give the salad a gentle toss. Garnish with fresh herbs like basil or mint if desired.