Prepare the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper until thoroughly emulsified. Taste and adjust seasoning if necessary.

Combine the solid ingredients: In a large mixing bowl, gently combine the rinsed and drained chickpeas, diced cucumbers, finely diced red onion, and chopped fresh parsley.

Dress the salad: Pour about three-quarters of the prepared vinaigrette over the chickpea and vegetable mixture. Toss gently until everything is evenly coated.

Incorporate the feta: Add the crumbled feta cheese to the salad. Gently fold it in using a rubber spatula. Use care not to overmix, as this can break down the feta too much.

Chill and serve: For best flavor, cover the salad and refrigerate for at least 10 minutes to allow the chickpeas to absorb the dressing. Serve chilled or at room temperature, drizzling with any remaining dressing just before serving.