Rinse and drain the chickpeas and kidney beans in a colander. Allow to sit to ensure they are completely drained.

In a large mixing bowl, combine the chickpeas, kidney beans, sliced black olives, diced cucumber, diced red bell pepper, halved cherry tomatoes, and chopped red onion. Gently mix these ingredients.

In a separate bowl, whisk together the olive oil, red wine vinegar, dried oregano, and minced garlic. Season with salt and pepper to taste.

Pour the dressing over the bean and vegetable mixture. Toss gently to combine, ensuring that all ingredients are coated with the dressing.

Sprinkle the crumbled feta cheese and chopped parsley over the salad. Toss carefully.

Cover the salad and refrigerate for at least 30 minutes before serving.

Serve chilled or at room temperature on a lovely platter.