Drain and rinse the chickpeas, then pat them dry with paper towels.Dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes and chop the parsley.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and black pepper until smooth.Add the chickpeas, cucumber, tomatoes, bell pepper, onion, parsley, and feta cheese to a large mixing bowl.Pour the dressing over the salad and gently toss until everything is evenly coated.Refrigerate for 10 minutes if desired to allow the flavors to blend.Serve chilled and garnish with additional parsley and a squeeze of fresh lemon juice.
