Make the dressing. In a small bowl, combine the red wine vinegar, Dijon mustard, crushed red pepper flakes, salt, and pepper. Whisk for about 30 seconds until the salt is dissolved. Slowly drizzle in the olive oil while continuously whisking vigorously. The dressing should slightly thicken and emulsify. Set aside.

Prepare all vegetables (dice cucumbers, halve tomatoes, slice onions, chop dill). Importantly: Rinse and thoroughly pat the chickpeas dry with a clean kitchen towel.

In a large bowl, combine the dried chickpeas, cucumbers, cherry tomatoes, sliced red onion, and Kalamata olives.

Shake the prepared vinaigrette and pour it over the vegetables and gently toss until everything is evenly coated. Let the salad sit for 5–10 minutes to allow the flavors to meld.

Just before serving, gently fold in the fresh dill, crumbled feta cheese, and toasted pine nuts. Taste and and add a dash of sea salt or additional dill, as desired, noting the saltiness provided by the olives and feta may eliminate the need for salt completely.