Begin by draining a can of chickpeas and rinsing them thoroughly under cold water; this reduces sodium content.

Pat the chickpeas dry with a paper towel and place them in a large mixing bowl.

Add your dried cranberries, chopped herbs, and nuts to the bowl with the chickpeas.

Gently fold all the ingredients together with a spatula.

In a separate bowl, whisk together olive oil, apple cider vinegar, and honey or maple syrup.

Season the dressing with salt and pepper, adjusting to taste.

Pour the dressing over the salad and toss gently until well coated.

Sprinkle crumbled feta cheese over the top and gently fold it into the mixture.

Serve immediately, either chilled or at room temperature.