In a medium bowl, combine Greek yogurt, mayonnaise, lemon juice, Dijon mustard, and a pinch of kosher salt and black pepper. Whisk together until smooth.

Ensure all ingredients are fully incorporated.

In a large mixing bowl, add chickpeas, cucumbers, red onion, dill, and parsley. Gently toss together.

Pour the prepared yogurt dressing over the salad base and gently fold until combined.

If desired, crumble feta cheese into the salad and fold it gently.

Cover and refrigerate for at least 15 minutes before serving.

Serve chilled.