Mediterranean Marinated Chickpeas

• 2 (14 ounce) cans chickpeas, drained and rinsed
• 1 (12 oz) jar roasted red peppers in olive oil and garlic, chopped
• 4 oz jar sun dried tomatoes marinated in oil, chopped (I pat them dry first)
• 4 ounces feta cheese, crumbled
• ¼ cup chopped kalamata olives
• 1 lemon, zest freshly grated and juiced
• ½ teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 ½ tablespoons red wine vinegar
• 1 tablespoon honey
• 2 garlic cloves, minced
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ⅓ cup olive oil, preferably from the jar of roasted red peppers

for serving:

• baby english cucumbers, chopped
• chopped fresh parsley