Drain the chickpeas. Rinse the chickpeas under cool running water and drain thoroughly. Pat away excess moisture with a clean kitchen towel.
Prep the vegetables. Dice the cucumber, tomatoes, red bell pepper, and red onion into small, bite-size pieces.
Prepare the smashed feta dressing. Add the feta to a large mixing bowl and mash it with a fork. Stir in the olive oil, lemon juice, dill, red pepper flakes, and black pepper. Continue mashing and stirring until creamy in places with some small pieces of feta remaining.
Toss the salad. Add the chickpeas, cucumber, tomatoes, bell pepper, and red onion to the bowl. Toss gently until everything is coated with the feta dressing.
Add the herbs. Fold in the parsley and basil. Taste before adding salt because the feta already brings saltiness to the salad.
Serve. Serve right away, or let the salad sit briefly if you prefer the flavors to mingle. Toss gently once more before serving, and adjust with lemon juice, black pepper, or salt if needed.
