In a small bowl, combine the yogurt, mayonnaise, lemon juice, Dijon mustard, and a pinch of salt and pepper. Whisk until smooth and creamy. Set aside.

In a large mixing bowl, add the drained chickpeas, diced cucumber, chopped red onion, dill, and parsley. Toss gently until evenly distributed.

Pour the dressing over the chickpea mixture and stir carefully until fully coated.

If using, crumble feta into the salad and gently fold it in, being careful not to break it too much.

Cover and refrigerate the salad for at least 15 minutes before serving.