In a large mixing bowl, add the chickpeas, crumbled feta cheese, chopped parsley, and sliced red onion. Gently fold the ingredients together until mixed.

In a small bowl, whisk together the lemon juice and zest, olive oil, honey (or maple syrup), salt, and pepper until well combined.

Pour the vinaigrette over the chickpea mixture. Gently toss until all ingredients are well-coated.

Let the salad sit for about 10 minutes to allow flavors to meld.

Serve chilled or at room temperature, and store leftovers in an airtight container.