Rinse and drain one can of chickpeas under cold water for about 30 seconds. Pat dry.

Dice one cucumber, halve a handful of cherry tomatoes, and finely chop a quarter of a red onion and a bell pepper. Set aside.

Crumble about half a cup of feta cheese into the bowl with the chopped vegetables. Add finely chopped fresh parsley.

In a small bowl, whisk together three tablespoons of olive oil and the juice of one lemon. Add salt and pepper to taste.

Pour the dressing over the salad mixture and toss gently until combined.

Chill the salad in the refrigerator for 10-15 minutes before serving.