Juice the lemon.

Combine lemon juice, olive oil, garlic, oregano, salt, and pepper in a small bowl and mix with a whisk or fork until well blended.

Open both cans of chickpeas. Drain and rinse chickpeas. Pour into large mixing bowl. Add the lemon dressing and stir to coat.

Dice tomatoes, cucumber, and bell peppers. Add to the chickpeas.

Add crumbled feta cheese and stir until everything is well coated with dressing and mixed.