Drain and rinse the chickpeas thoroughly under cool water. Pat them dry with a clean kitchen towel or paper towel if you prefer a less watery salad and want the dressing to cling more closely.

Dice the cucumber and red onion, halve the cherry or grape tomatoes, and chop the parsley. Keep the vegetable pieces fairly similar in size so every forkful includes a pleasant mix of textures.

Whisk the olive oil, lemon juice, red-wine vinegar, garlic, oregano, kosher salt, and black pepper in a small bowl until combined. Taste the dressing and adjust only if needed after considering the saltiness of the feta.

Add the chickpeas, cucumber, tomatoes, red onion, parsley, and feta to a large bowl. Pour the dressing over the top and toss gently so the feta stays in small pieces rather than dissolving into the dressing.

Taste the finished salad and adjust with more salt, pepper, lemon juice, or olive oil as desired. Serve immediately, or refrigerate for 20 to 30 minutes before serving for deeper flavor.