Drain and rinse one can of chickpeas under cold water and pat them dry. Place them in a large mixing bowl.

Chop the cucumber and red bell pepper into bite-sized pieces, and thinly slice half a red onion. Prepare Kalamata olives by pitting and slicing them.

In the bowl, add the chopped cucumber, red pepper, red onion, and Kalamata olives. Crumble feta cheese into the mixture. Season with salt and pepper.

Combine olive oil, vinegar, lemon juice, chopped parsley, and crushed red pepper flakes in a small jar. Shake well until emulsified.

Drizzle the dressing over the salad and toss thoroughly. Let it sit for about 10 minutes before serving.