Step‑by‑Step Instructions

• Start by rinsing and draining the chickpeas and kidney beans in a colander until the water runs clear, about 1–2 minutes. While the beans drain, dice the cucumber and red bell pepper, halve the cherry tomatoes, and finely chop the red onion.
• In a large mixing bowl, carefully add the drained chickpeas, kidney beans, sliced black olives, diced cucumber, red bell pepper, halved cherry tomatoes, and chopped onion. Gently stir with a spatula or spoon until the ingredients are evenly distributed.
• In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, minced garlic, and a pinch of salt and pepper. Continue whisking until the mixture emulsifies into a smooth vinaigrette.
• Pour the freshly whisked vinaigrette over the combined bean and vegetable mixture in the large bowl. Using a large spoon or salad tongs, gently toss the salad until every piece is coated with the dressing.
• Sprinkle the crumbled feta cheese and chopped parsley over the top of the salad. Toss lightly just until they are evenly distributed.
• Cover the bowl with plastic wrap or a tight-fitting lid and place it in the refrigerator. Allow the salad to chill for at least 30 minutes.
• When ready to serve, take the salad out of the fridge, and give it a gentle toss. Enjoy the salad chilled or at room temperature.