Drain chickpeas thoroughly and rinse under cold water. Pat them dry with a clean kitchen towel to prevent watery salad. Dice cucumber into bite-sized pieces, keeping skin on. Halve cherry tomatoes and finely chop red onion, keeping everything roughly the same size.

In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, and dried oregano. Mince garlic very finely for even distribution. Taste and adjust lemon juice as needed.

In a large mixing bowl, gently combine chickpeas, cucumber, tomatoes, red onion, and fresh parsley. Pour dressing over mixture and toss until well coated.

Fold in crumbled feta cheese last to prevent breaking down. Season generously with salt and freshly ground black pepper. Give one final gentle toss and taste for seasoning adjustments.