Place the red onion in a small bowl and cover with cold water. Let sit at least 5 minutes, then drain (this removes some of the harsh bite).
Place the arugula in a large bowl and drizzle lightly with the dressing. Toss to coat.
Add the cucumber, cherry tomatoes, bell pepper, chickpeas, and drained red onion. Drizzle with a little more dressing then toss gently to combine.
Last, add 3/4 of the feta, and toss very gently. Add salt and pepper to taste. Sprinkle the remaining feta over the top. Divide between serving bowls and serve with additional dressing as desired.
Notes
TO STORE: Store the salad and any leftover dressing separately; the salad will last 1-2 days in the refrigerator, while the dressing will last up to a week. To give the salad a refresh before serving leftovers, add some more greens.TO MEAL PREP AS A MASON JAR SALAD: Place the dressing in the bottom of the mason jars. Layer in the other ingredients, finishing with arugula on top. Store in the fridge for 3 to 4 days. I use these mason jars. You can find more details and salads here in my Mason Jar Salads recipes.