In a small bowl or jar, combine olive oil, lemon juice, apple cider vinegar, honey, minced garlic, and dried oregano. Whisk or shake until blended. Season with salt and black pepper to taste. Let sit for 10-15 minutes.

In a large mixing bowl, add the washed and dried spinach leaves. Drain and rinse the chickpeas, then sprinkle over the spinach.

Chop red onion and slice cherry tomatoes in half, adding both to the bowl. Roughly chop parsley and mint, scattering over the salad.

Crumble feta cheese and add to the salad mix. Gently toss to combine.

Drizzle the vinaigrette over the salad and gently toss until everything is coated. Avoid overdressing.

Serve immediately or let chill in the refrigerator for about 20 minutes before serving. Garnish with extra feta and mint if desired.