Begin by rinsing and draining the chickpeas and kidney beans in a colander. Let them sit to ensure they are completely drained.

In a large mixing bowl, combine the rinsed beans, black olives, cucumber, red bell pepper, cherry tomatoes, and red onion. Fold gently until well mixed.

In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic, salt, and pepper until well blended.

Pour the dressing over the bean and vegetable mixture in the large bowl. Toss gently to coat without mashing the vegetables.

Sprinkle crumbled feta and chopped parsley over the salad mixture. Toss gently to incorporate.

Cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld.

Once chilled, give the salad a gentle toss and serve it either chilled or at room temperature.