In a large mixing bowl, rinse and drain the chickpeas and black beans thoroughly under cold running water. Add both types of beans to the bowl and gently stir them together until evenly mixed.

In a separate small bowl, measure out the olive oil and red wine vinegar. Whisk them together with the dried oregano, salt, and pepper until well combined.

Pour the dressing over the bean mixture in your large bowl. Toss the beans gently to ensure they are evenly coated with the dressing.

Slice the red onion and chop the parsley, then add them along with the crumbled feta cheese to the bowl. Mix gently to avoid mashing the beans.

Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.

When ready to serve, toss the salad gently, spoon it into bowls or onto plates, and enjoy!