Rinse the chickpeas thoroughly under cold water to remove excess sodium. Pat them dry with a paper towel.

Chop the cucumber, red bell pepper, and red onion into bite-sized pieces. Combine all the vegetables in a mixing bowl.

Crumble in the feta cheese, and season generously with salt and pepper. Stir gently to combine.

In a small jar, combine olive oil, white wine vinegar, chopped parsley, and lemon juice. Shake vigorously until emulsified.

Drizzle the dressing over the salad and toss until well-coated.

Serve immediately or chill in the refrigerator for about 30 minutes before serving.