Soak chickpeas overnight in 3 cups water. In the morning, drain the water, rinse the chickpeas and transfer then to an Instant Pot with 2-3 cups water. Cook on high pressure for 15 minutes. Let the pressure release naturally.Or you can use 2 3/4 cups of canned chickpeas.
Transfer the cooked chickpeas to a bowl. Add the chopped onions, cucumber, olives and dates.Add the dried oregano, paprika, salt and pepper.
In another jar or bowl, make the dressing by mixing together olive oil, red wine vinegar, dijon mustard and maple syrup. Mix until it's all well combined.
Pour dressing over the salad and mix really well until everything is well combined.
Add in the freshly chopped parsley and mix. You can serve this chickpea salad immediately but I like to cover and chill for 20 to 30 minutes before serving. This helps in brining the flavors together.
The cook time includes the time taken to cook the chickpeas. If you are using canned chickpeas, then the total time is only 15 minutes to put this together since there's no cooking involved.