In a medium mixing bowl, whisk together the olive oil, lemon juice, and red wine vinegar. Add minced garlic, Dijon mustard, and season with salt and black pepper. Whisk until well combined.

In a large bowl, combine chickpeas, diced cucumber, red onion, halved cherry tomatoes, parsley, and dill if using.

Pour the dressing over the chickpea and vegetable mixture and toss gently until everything is evenly coated.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Before serving, give the salad another toss and top with feta cheese if desired. Serve chilled.