In a large bowl, gently combine the drained chickpeas, crumbled feta cheese, dried cranberries, chopped red onion, and fresh parsley. Toss everything together to blend the flavors beautifully.

In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, and a pinch of salt and pepper until well emulsified.

Pour the vinaigrette over the salad mixture and toss gently until all the ingredients are well coated. For the best flavor, chill in the refrigerator for 15–20 minutes before serving to allow the flavors to meld.