Drain and rinse the chickpeas thoroughly using a colander, then set aside to drain completely.
Finely chop the fresh parsley and mint, then gently rub the herbs between your fingers to release their fragrant oils.
In a large mixing bowl, combine the drained chickpeas, chopped herbs, diced cucumber, and halved cherry tomatoes. Toss gently to distribute evenly.
In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, and a pinch of salt and pepper until the dressing is well emulsified.
Pour the dressing over the bean and vegetable mixture, then toss gently to coat everything evenly in the flavorful dressing.
Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice if desired. Let it sit at room temperature for about 30 minutes to allow flavors to meld.
Give the salad a final gentle toss, then serve at room temperature or chilled, garnished with extra herbs if desired for a fresh presentation.