Drain and rinse the chickpeas thoroughly in cold water using a colander, then transfer them to a large mixing bowl.
Finely chop the red onion and add it to the bowl with the chickpeas, ensuring the pieces are small and fragrant.
Wash and chop the fresh parsley and mint, then sprinkle them over the chickpeas and onion, creating a burst of green color and aroma.
Squeeze the juice of a lemon directly over the mixture, watching it sizzle slightly and brighten the ingredients.
Pour in the olive oil and season with salt and pepper, then secure the lid on your jar or bowl.
Shake the jar vigorously or whisk everything together in the bowl until the ingredients are evenly coated and fragrant.
Taste the salad and adjust the seasoning with more lemon, salt, or pepper if needed, then transfer to the fridge to chill for at least 30 minutes.
Just before serving, give the salad a gentle toss and garnish with crumbled feta or olives if desired for extra flavor and visual appeal.