Rinse and drain one can of chickpeas under cold water. Slice cherry tomatoes in half, chop cucumber into bite-sized pieces, finely slice Kalamata olives, and crumble feta cheese.

In a small mixing bowl, whisk together extra virgin olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.

In a large mixing bowl, combine the chickpeas, tomatoes, cucumber, olives, and feta. Drizzle dressing over and toss to coat.

Chill in the refrigerator for about 10 minutes before serving.