In a small bowl or jar, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

In a large serving bowl, combine 15 oz rinsed chickpeas, 1 cup diced English cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh parsley.

Pour the dressing over the chickpea and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.

Carefully fold in 1/2 cup crumbled feta cheese just before serving to maintain its texture.

Let the salad rest for 10 to 15 minutes at room temperature so the flavors meld, then serve immediately or refrigerate.