Begin by draining a can of chickpeas in a colander and giving them a good rinse under cold water for about 30 seconds.

Next, take a sharp knife and cutting board to dice one cucumber and one red bell pepper into bite-sized pieces. Thinly slice a small red onion.

In a large mixing bowl, combine the rinsed chickpeas, chopped cucumber, diced red bell pepper, sliced red onion, crumbled feta cheese, and Kalamata olives.

In a jar, add extra-virgin olive oil, white wine vinegar, chopped fresh parsley, lemon juice, and crushed red pepper flakes, secure the lid and shake vigorously.

Pour the freshly made dressing over the salad mixture, and toss gently until all ingredients are evenly coated.

Serve immediately for the freshest taste or refrigerate for up to two days.