Begin by draining and thoroughly rinsing one can of chickpeas under cold water to remove excess sodium and preservatives. Pat the chickpeas dry with a paper towel to get rid of any moisture.

Slice a medium cucumber into quarter-moons, chop a red bell pepper finely, and thinly slice a red onion. Place all the chopped vegetables in a large mixing bowl.

Add the prepared chickpeas to the bowl with the chopped vegetables, crumble feta cheese and halve the Kalamata olives. Season with kosher salt and black pepper and gently toss everything together.

In a small jar, combine extra-virgin olive oil with white wine vinegar, chopped parsley, lemon juice, and crushed red pepper flakes. Seal the jar and shake vigorously until well emulsified.

Drizzle the dressing over the salad and gently toss everything together. Serve immediately or chill for about 30 minutes to enhance the flavors.