In a large mixing bowl, combine the drained chickpeas, chopped cucumber, sliced cherry tomatoes, chopped red bell pepper, kalamata olives, chopped red onion, crumbled feta cheese, and chopped parsley.

In a mason jar, add the olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, kosher salt, and black pepper. Seal and shake until emulsified.

Pour the dressing over the salad ingredients and gently toss to combine, ensuring each ingredient is well-coated.

Serve the salad cold or at room temperature, garnished with additional parsley or feta if desired.