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Make the chimichurri: In a large mixing bowl, whisk together ½ cup flat-leaf parsley (chopped), ¼ cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 clove garlic (grated), ½ teaspoon dried oregano, ½ teaspoon salt, 1 pinch red pepper flakes, and black pepper.
Marinate the chickpeas: Add 1 can chickpeas directly to the chimichurri and toss well. Let them sit for at least 10 minutes while you prepare the vegetables. This is the key step because the chickpeas soak up the dressing and become much more flavorful.
Toss the salad: Halve 2 cups cherry tomatoes, dice 1½ cups cucumber, and thinly slice ½ small red onion. Add them to the bowl with the chickpeas. Add ¾ cup corn, ½ cup olives, and ½ cup crumbled feta and toss well. Taste and adjust salt, pepper, or lemon juice before serving.