In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard (if using), salt, and black pepper. Set aside.
Assemble the Salad:
In a large mixing bowl, combine the black-eyed beans, cherry tomatoes, cucumber, red onion, olives, and fresh herbs.
Add the Dressing:
Pour the prepared dressing over the salad and toss gently to combine, ensuring all the ingredients are well coated.
Add the Feta:
Gently fold in the crumbled vegan feta (or regular feta), taking care not to break it up too much.
Chill and Serve:
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
Serving and Storage Tips:
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