Prepare the vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper until well combined and slightly emulsified.

Prepare the vegetables: Dice the cucumber and red bell pepper. Halve the cherry tomatoes, finely chop the red onion, and halve the Kalamata olives.

Combine the salad base: In a large mixing bowl, add the rinsed and drained chickpeas, diced cucumber, bell pepper, red onion, tomatoes, and olives.

Dress the salad: Pour the prepared lemon vinaigrette over the chickpea and vegetable mixture. Toss gently until everything is evenly coated.

Incorporate feta and rest (optional): Gently fold in the crumbled feta cheese. For best flavor, cover and refrigerate for at least 15 minutes to allow the flavors to meld.

Serve chilled or at room temperature. Adjust seasoning (salt/pepper) if necessary before serving.