In a large mixing bowl, combine the drained chickpeas, crumbled feta cheese, dried cranberries, and chopped red onion. Add the fresh parsley and mint to the bowl and gently toss all ingredients together. In a separate small bowl, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, and minced garlic until well combined. Season the vinaigrette with salt and black pepper to taste, whisking again to incorporate. Pour the lemon vinaigrette over the chickpea mixture and toss gently until all ingredients are evenly coated. Let the salad sit for at least 15 minutes to allow the flavors to meld together. Taste and adjust seasoning if needed before serving. Serve chilled or at room temperature.