In a small bowl, combine 1 cup of plain Greek yogurt, ¼ cup of mayonnaise, the juice of 1 freshly squeezed lemon, 1 tablespoon of Dijon mustard, and a pinch of kosher salt and freshly ground black pepper. Whisk until smooth and creamy.

In a large mixing bowl, add 1 can of drained and rinsed chickpeas, 1 diced English cucumber, ½ finely chopped red onion, 2 tablespoons of fresh dill, and 2 tablespoons of fresh parsley. Gently toss everything together.

Pour the yogurt dressing over the prepared salad base and fold it into the chickpeas and vegetables.

If desired, gently fold in ½ cup of crumbled feta cheese.

Cover with plastic wrap and refrigerate for at least 15 minutes before serving.