Prep Chickpeas & Veggies: Drain and rinse chickpeas in a colander. Pat them thoroughly dry with paper towels (this allows the vinaigrette to cling). Dice cucumbers, halve cherry tomatoes, slice olives, and chop fresh herbs.

Mellow the Red Onion: Place finely diced red onion into a small bowl of cold ice water for 5 minutes, then drain and pat dry. This eliminates raw pungent bite while preserving crunchy texture.

Whisk Vinaigrette: In a glass jar or measuring cup, whisk extra virgin olive oil, freshly squeezed lemon juice, apple cider vinegar, minced garlic, crushed Greek oregano, kosher salt, and cracked black pepper until emulsified.

Combine Salad: In a large salad bowl, combine dried chickpeas, diced cucumbers, cherry tomatoes, bell pepper, olives, red onion, and fresh herbs.

Dress & Toss: Pour the lemon oregano vinaigrette over the salad. Toss gently with salad spoons until every ingredient is evenly coated.

Finish with Feta: Gently fold in the crumbled Greek feta cheese so it stays in distinct, creamy pockets. Rest for 10 minutes at room temperature before serving, or chill in the fridge for meal prep.