# What You’ll Need:
→ Beans
01 - 1 (15-ounce) can chickpeas, rinsed and drained
02 - 1 (15-ounce) can black beans, rinsed and drained
→ Dressing
03 - 1/4 cup olive oil
04 - 2 tablespoons red wine vinegar
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Vegetables & Cheese
08 - 1/2 red onion, thinly sliced
09 - 1 cup crumbled feta cheese
10 - 1/4 cup chopped fresh parsley
# How To Make It:
01 - Combine the rinsed and drained chickpeas and black beans in a large mixing bowl.
02 - Whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper in a small bowl until emulsified.
03 - Pour the dressing over the beans and toss thoroughly to ensure even coating.
04 - Add the thinly sliced red onion, crumbled feta cheese, and chopped parsley to the bean mixture.
05 - Gently toss everything until well combined. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. For optimal flavor development, chill for several hours or overnight.
06 - Serve the salad cold or at room temperature, straight from the refrigerator.
