Rinse and drain chickpeas thoroughly to remove excess sodium and starch.

In a large mixing bowl, combine the chickpeas, diced cucumber, red bell pepper, red onion, and chopped parsley.

In a small separate bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until emulsified.

Pour the dressing over the chickpea and vegetable mixture.

Toss the salad gently to ensure all components are evenly coated with the vinaigrette.

Fold in the crumbled feta cheese just before serving to maintain its texture.

Chill for at least 30 minutes for optimal flavor development, or serve immediately at room temperature.