Add the chickpeas, halved cherry tomatoes, chopped red onion, and chopped cucumbers to a large bowl.
Drizzle the olive oil and red wine vinegar over the veggies in the bowl, along with the basil and oregano and a pinch or two each of salt and pepper.
Toss everything together very well until combined.
Top with the crumbled feta cheese and serve.
Notes
This salad is great for meal prep. To make it ahead of time, simple prepare as directed and store in airtight containers in the fridge for up to 3 days.