Rinse and drain the chickpeas, chop the cucumber, halve the cherry tomatoes, and dice the bell pepper. Prepare all ingredients on a cutting board.

In a small mixing bowl, combine the lemon juice, olive oil, dried oregano, and minced garlic. Whisk together until smooth.

In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, and bell pepper. Gently fold together.

Crumble feta cheese on top of the salad.

Pour the dressing over the salad and toss gently to combine.

Serve immediately or refrigerate for up to an hour for flavors to meld.