In a large mixing bowl, whisk together the olive oil, lemon juice, grated garlic, Dijon mustard, sea salt, and black pepper until fully combined.

Add the chickpeas, grape tomatoes, diced cucumber, pickled red onions, and Kalamata olives to the bowl and gently toss until evenly coated.

Fold in the parsley, dill, and mint, mixing gently to distribute the herbs throughout the salad.

Taste and adjust the seasoning as necessary, then garnish with additional mint leaves and serve immediately, or refrigerate for at least 30 minutes.