In a large mixing bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, diced red onion, sliced olives, and chopped parsley.

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

Pour the dressing over the chickpea and vegetable mixture and toss thoroughly to ensure even coating.

Gently fold in the crumbled feta cheese, taking care not to over-mix to maintain the texture of the cheese.

Serve immediately or refrigerate for 30 minutes to allow the flavors to integrate.