Start by rinsing and draining one can each of chickpeas and kidney beans in a colander. Allow the beans to drain completely; this should take about 1-2 minutes.

In a large mixing bowl, combine the rinsed chickpeas and kidney beans with one can of sliced black olives, a diced medium cucumber, a diced medium red bell pepper, one cup of halved cherry tomatoes, and half a finely chopped red onion. Stir gently to mix the ingredients.

In a separate small bowl, create the dressing by whisking together ¼ cup of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, and one minced clove of garlic. Add salt and pepper to taste. Whisk until the mixture is well combined.

Pour the freshly whisked dressing over the bean and vegetable mixture in the large bowl. Gently toss everything together using a large spoon, ensuring all the ingredients are evenly coated.

Sprinkle 1 cup of crumbled feta cheese and ¼ cup of chopped fresh parsley over the salad. Toss lightly to incorporate these toppings without breaking the feta too much.

Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes.

When ready to serve, take out the Mediterranean Bean Salad With Feta from the refrigerator. You can serve it chilled or at room temperature.