Begin by dicing the cucumber into 1/2-inch cubes and chop the red onion into 1/4-inch pieces.

Halve the tomatoes to create bite-sized pieces.

In a small bowl, whisk together red wine vinegar, lemon juice, Dijon mustard, and honey. Gradually add olive oil while whisking to create an emulsion.

In a large mixing bowl, combine the chickpeas, cucumber, red onion, tomatoes, and olives. Add crumbled feta, parsley, cilantro, and red pepper flakes.

Pour the dressing over the salad and toss gently to coat.

Cover and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, let the salad sit at room temperature for about 10 minutes.