Prep your vegetables: Start by dicing the cucumber, bell peppers, and red onion into bite-sized pieces. Halve the cherry tomatoes and chop your fresh herbs. Having everything ready makes the assembly super quick.

Rinse the chickpeas: Drain your canned chickpeas and give them a good rinse under cold water. Pat them dry with a paper towel to remove excess moisture. This helps the dressing stick better.

Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, and honey. Season with salt and pepper. If using a jar, you can just shake it all together!

Combine everything: In a large bowl, add the chickpeas, all your chopped vegetables, and fresh herbs. Pour the dressing over the top.

Toss and taste: Mix everything together gently but thoroughly. Taste and adjust the seasoning if needed. Sometimes I add an extra squeeze of lemon or a pinch more salt.

Let it marinate: If you have time, let the salad sit in the refrigerator for 30 minutes before serving. This allows the flavors to meld together beautifully.

Serve and enjoy: Give it one final toss before serving. Add crumbled feta on top if you're using it, and dig in!