Cook the pasta in salted water according to package instructions, about 8-10 minutes, then drain and rinse under cold water.

In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until combined.

In a large mixing bowl, combine the cooled pasta, chickpeas, cherry tomatoes, cucumber, red onion, and olives. Fold in feta and parsley.

Drizzle the dressing over the salad and toss gently to coat evenly.

Let the salad sit for at least 15 minutes to meld flavors before serving.