Ingredients: Gather canned chickpeas, cherry tomatoes, cucumber, red onion, bell peppers, parsley, feta cheese, and a lemon vinaigrette.
Preparation: Rinse and drain the canned chickpeas, then chop the cherry tomatoes, cucumber, red onion, bell peppers, and parsley.
Assembly: Combine the chickpeas, chopped vegetables, and crumbled feta cheese in a large bowl.
Dressing: Prepare a lemon vinaigrette by whisking together olive oil, lemon juice, minced garlic, salt, and pepper.
Toss: Pour the lemon vinaigrette over the chickpea salad ingredients and toss gently until everything is well coated.
Chill and Serve: Refrigerate the chickpea salad for at least 30 minutes to allow the flavors to meld together.