Rinse the canned chickpeas and black beans under cold water in a fine mesh strainer and pat them dry with a kitchen towel.

In a small mixing bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.

In a large bowl, combine the rinsed chickpeas and black beans.

Pour the dressing over the mixed beans and toss gently to coat.

Fold in red onion, crumbled feta cheese, and parsley, mixing gently.

Cover and refrigerate for at least 30 minutes before serving.

Serve cold and enjoy!