Boil the eggs: Place the eggs in a single layer in a saucepan and cover with cold water. Bring to a boil, then reduce to a simmer, cover, and cook for 10 minutes. Transfer eggs to a bowl of ice water and let cool for at least 5 minutes. Peel and chop the eggs into bite-sized pieces.
Prepare the chickpeas: Drain and rinse the chickpeas thoroughly, then place them in a bowl.
Chop the vegetables: Dice the cucumbers and樱桃 tomatoes, and finely chop the red onion and parsley.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper until fully combined.
Assemble the salad: In a large bowl, add the chopped eggs, chickpeas, cucumbers, cherry tomatoes, and red onion. Pour the dressing over the mixture and toss gently until evenly coated.
Garnish and serve: Top with fresh parsley and optional feta cheese if using. Serve immediately or chill for 10-15 minutes before serving for a colder, refreshing salad.