Start by rinsing the canned chickpeas and kidney beans in a colander under cold running water. Allow them to drain completely for about 5 minutes.

In a large mixing bowl, combine the drained chickpeas, kidney beans, sliced black olives, diced cucumber, diced red bell pepper, halved cherry tomatoes, and finely chopped red onion. Stir gently for about 1-2 minutes.

In a separate small bowl, whisk together ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, and 1 clove of minced garlic. Add salt and pepper to taste.

Pour the prepared dressing over the bean and vegetable mixture in the large mixing bowl. Toss everything together gently for about 2 minutes.

Add 1 cup of crumbled feta cheese and ¼ cup of chopped fresh parsley to the salad. Toss lightly for 1 minute to incorporate the feta.

Cover the salad with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes.

Serve your Mediterranean Bean Salad With Feta chilled or at room temperature.