In a large mixing bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, diced red bell pepper, and finely chopped red onion. Add the pitted and halved Kalamata olives, crumbled feta cheese, chopped fresh parsley, and chopped fresh mint to the bowl. In a separate small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper until well combined. Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice according to preference. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give the salad a final toss and adjust seasoning if necessary. Store in airtight containers in the refrigerator for up to 4 days for meal prep.