Prepare the Chickpeas by rinsing them thoroughly under cold water to remove excess sodium and starch.

Chop the Cucumber into small, bite-sized pieces.

Prepare the Red Onion by chopping it finely, soaking in cold water to soften if necessary.

Slice the Kalamata Olives into rings or half-moons.

Crumble the Feta Cheese into small pieces.

Combine the rinsed chickpeas, diced cucumber, halved cherry tomatoes, chopped red onion, sliced olives, and crumbled feta in a large mixing bowl.

Prepare the Dressing by whisking together olive oil, vinegar, oregano, garlic powder, salt, and black pepper.

Dress the salad by pouring the dressing over the mixed ingredients and tossing gently.

Garnish with chopped parsley and fold it into the salad.

Serve immediately or chill in the fridge for up to two hours before serving.