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In a large mixing bowl, combine the drained and rinsed chickpeas, halved cherry tomatoes, diced cucumber, and finely chopped red onion.
Add the fresh parsley and mint to the bowl.
In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper to make the dressing.
Pour the lemon dressing over the chickpea salad mixture.
Gently toss all the ingredients together until well combined and evenly coated with the lemon dressing.
Taste the salad and adjust the seasoning, adding more salt or pepper if needed.
Let the chickpea salad sit for about 10-20 minutes to allow the flavors to meld together. You can also refrigerate it for a while to let the flavors develop even further.
Before serving, give the salad a final toss and garnish with some extra chopped fresh herbs, if desired.