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Add the lentils, water, bayleaf, whole garlic clove and ½ tsp of salt to a medium saucepan. Bring the lentils to a boil, then drop the heat to low, cover and simmer for 25 minutes. Drain any excess water and discard the bayleaf and garlic clove. Allow to cool for 5-15 minutes.
Mix the dressing together while the lentils cook. Add the red wine vinegar, white wine vinegar, dijon mustard, maple syrup, minced garlic, oregano, ¼ tsp of salt, a few grinds of black pepper and olive oil to a mixing bowl. Whisk together.
In a large mixing bowl, add the cooked lentils, chickpeas, diced pepper, cucumbers, red onion, feta cheese and parsley. Pour over the dressing.
Gently mix the lentil salad together until the dressing and ingredients have been distributed throughout. Enjoy immediately or cover and refrigerate for 30 minutes until cold.