Rinse chickpeas and black beans under cold running water for 1 minute, then pat dry.

In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper for 30 seconds.

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

Pour the dressing over the beans and toss to coat evenly.

Fold in red onion, feta cheese, and parsley, stirring gently.

Cover and chill in the refrigerator for at least 30 minutes before serving.

Serve in bowls or on a platter, enjoying the colorful salad.