Begin by draining one can of chickpeas before rinsing them thoroughly under cold water. Pat them dry with a clean kitchen towel or paper towels.

Slice one cucumber into quarter-moons, finely chop one red bell pepper, and thinly slice half of a red onion. Combine these in a large mixing bowl with halved Kalamata olives and crumbled feta cheese.

In a small jar, combine 3 tablespoons of olive oil, 2 tablespoons of white wine vinegar, the juice of half a lemon, and finely chopped parsley. Add red pepper flakes if desired, then shake vigorously.

Pour the dressing over the salad mixture. Toss gently with large spoons until everything is evenly coated.

Serve immediately or let it sit in the fridge for about 15 minutes before serving for enhanced flavors.