Drain and rinse the chickpeas under cold water. Pat them dry with paper towels and place them in a large mixing bowl.

Dice the cucumber, red bell pepper, and half of the red onion into bite-sized pieces. Halve the olives and crumble the feta cheese. Add all to the bowl.

Gently stir the chickpeas, vegetables, feta, and olives together. Season with salt and pepper.

In a jar, combine olive oil, vinegar, lemon juice, red pepper flakes, and parsley. Shake well until emulsified.

Drizzle dressing over the salad and toss gently. Adjust seasoning to taste.

Serve immediately or refrigerate for up to two days before serving.