In a small jar with a tight-fitting lid, combine all the vinaigrette ingredients: extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, Dijon mustard, sea salt, and black pepper.

Seal the jar and shake vigorously for 15-20 seconds until the dressing is well-emulsified. Alternatively, whisk all ingredients together in a small bowl. Set aside.

In a large mixing bowl, add the rinsed and drained chickpeas, halved cherry tomatoes, diced cucumber, finely diced red onion, and halved kalamata olives.

Pour the prepared vinaigrette over the salad and toss gently to ensure everything is evenly coated.

Gently fold in the crumbled feta cheese and chopped fresh parsley. Be careful not to overmix.

For the best flavor, let the salad marinate in the refrigerator for at least 20 minutes before serving. This allows the flavors to meld. Serve chilled or at room temperature.