Gently dry chickpeas between a double-layer of paper towels, discarding any loosened skins.
In a large bowl, whisk together olive oil, lemon juice, salt, pepper, and garlic. Add in chickpeas and parsley and toss to combine. Cover and refrigerate for at least an hour.***
Gently stir salad and fold in crumbled Feta. Season to taste with additional salt and pepper and serve.
*Either canned or dried chickpeas can be used as a starting point here with good results; it's up to your personal preferences and what's handy in your pantry. See How to Cook Dried Chickpeas (above) for cooking instructions for dried beans.**I always use 5 tablespoons of extra virgin olive oil for the brand of chickpeas I buy, but less plump chickpeas sometimes only need 4 tablespoons (or 1/4 cup). Less olive oil will also make the salad a little bit more "lemony." Adjust the olive oil and lemon juice to taste.***Longer chill times result in better flavor, but you might find that the olive oil solidifies a bit. The dressing will return to proper texture at room temperature. Just let the salad sit out on the counter for about 20 minutes, stirring occasionally, or microwave (before adding Feta) for 5 - 8 seconds. See the FAQ's for Meal Prep tips.