Cook the couscous according to package directions. Fluff with a fork and let it cool to room temperature.

In a large mixing bowl, combine the cooled couscous, chickpeas, cucumber, red bell pepper, Kalamata olives, feta cheese, red onion, and parsley.

In a small bowl, whisk together the olive oil and lemon juice to create the dressing.

Pour the dressing over the salad and gently toss until all ingredients are well coated.

Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.