Cook the chickpeas until tender. Alternatively, you can use canned cooked chickpeas.

Finely chop all the vegetables and the feta cheese.

Assemble the salad: In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, cherry tomatoes, olives, and feta. Season with salt and pepper to taste.

Make the vinaigrette: In a jar with a lid, combine the olive oil, vinegar, lemon juice, parsley, and black pepper. Close the jar and shake until well mixed, then add salt.

Add the vinaigrette to the salad just before serving.