Make the Quick-Pickled Shallots:

1. Combine the vinegar, sugar, salt, and red wine in a small saucepan and bring to a simmer. Add in the thinly sliced shallots and simmer one minute. Remove from heat.
2. Let the mixture cool to room temperature and sit for about an hour. Strain the shallots.

Make the Vinaigrette:

1. Cut the lemons in half cross-wise and brush the cut sides with olive oil and a sprinkle of salt. Grill the lemons over medium-high heat until heated through and charred, about 3 minutes.
2. Squeeze the lemons (discarding the seeds) to measure a 1/4 cup of lemon juice. This should be about 2 or so lemons. Keep the additional grilled lemons for garnish.
3. In a mason jar, combine the lemon juice with the olive oil, Dijon mustard, honey, oregano, and sea salt and pepper to taste. Shake well until combined.

Make the Salad:

1. Combine the rinsed and drained chickpeas with the drained pickled shallots, cucumbers, tomatoes, feta, olives, roasted red peppers, and parsley.
2. Pour over the vinaigrette and toss everything until combined.
3. Serve the salad with the additional grilled lemon as garnish. Serve the salad immediately or chill in the fridge and allow to marinade overnight to deepen and balance the flavors.