Drain the canned chickpeas in a colander over the sink. Rinse them under running water and pat them dry.

Halve the cherry tomatoes in half crosswise.

Halve the black olives in half lengthwise.

Cut away the top and bottom of the bell pepper, and slice it open. Hold the knife horizontal to the cutting board and carefully slice away the white part as well as the seeds. Cut the rectangular piece of pepper into 1/2-inch strips, then cut the strips into squares.

Halve the red onion lengthwise and remove the root and head. Grip the half by the side and make 1/8-inch slices across the half.

Slice off two ends of the cucumber, then cut it in half lengthwise. Use a metal spoon to scoop out and discard the seeds. Lay the halved cucumber cut-side down and slice it crosswise into thin slices.

Finely chop the parsley.

Finely mince the peeled garlic.

Make the sauce: In a small mixing bowl, whisk together 2 tbsp olive oil, 1/2 tbsp lemon juice, 1 tbsp red wine vinegar, 1 1/2 tsp traditional Dijon mustard, 1/2 tsp oregano, 1/4 tsp ground black pepper.

Assemble the salad: On a large platter, arrange 8 oz canned chickpeas, 4 oz halved chocolate cherry tomato, 3 oz halved cherry tomato, 4 oz sliced cucumber, 3 oz cubed yellow bell pepper, 1 oz sliced red onion, 2 oz halved black olives, 2 tbsp chopped parsley, 1/2 tbsp minced garlic, and 1 oz feta cheese.

Serve: Drizzle the dressing over the salad, toss well, and enjoy!