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

In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper until well emulsified.

Pour the dressing over the bean mixture, and gently toss to coat.

Fold in the thinly sliced red onion and crumbled feta cheese, along with parsley if desired.

Cover the salad with plastic wrap and chill in the fridge for at least 30 minutes.