Rinse and drain 1 can each of chickpeas and black beans under cold water. Combine both beans in a large mixing bowl.

In a separate bowl, whisk together ⅓ cup of extra virgin olive oil, ¼ cup of red wine vinegar, 1 teaspoon of dried oregano, and salt and pepper to taste.

Pour the dressing over the beans in the mixing bowl and gently toss to coat everything.

Fold in ½ a thinly sliced red onion, 1 cup of crumbled feta cheese, and a handful of chopped fresh parsley.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes.

Give the salad a quick stir before serving and present it in a colorful bowl.