Rinse the canned chickpeas and corn under cold water.

Chop the cucumber into small, bite-sized pieces. Halve the cherry tomatoes and dice the red bell pepper.

Chop the flat leaf parsley roughly and set it aside.

Combine olive oil, lemon juice, crushed garlic, salt, and pepper in a mason jar. Shake until well mixed.

Mix chickpeas, corn, cucumbers, tomatoes, bell pepper, and parsley in a large bowl. Pour dressing over top and toss to combine.

Crumble feta cheese over the salad and toss gently to combine.