Step 1: Drain and rinse the chickpeas thoroughly in a colander until the water runs clear. Pat them dry with a paper towel and place them in a large mixing bowl.
Step 2: Chop the English cucumber, cherry tomatoes, and red onion into uniform, bite-sized pieces and add them to the bowl with the chickpeas.
Step 3: In a small glass jar or bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until the dressing is well emulsified.
Step 4: Pour the dressing over the chickpea and vegetable mixture. Add the freshly chopped parsley and mint, then toss gently to coat everything evenly.
Step 5: Cover and refrigerate for at least 30 minutes to allow the flavors to develop. Serve chilled or at room temperature.