Wash and chop your vegetables. Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. In a large mixing bowl, combine the chickpeas and cannellini beans (be sure to rinse them), then add the tomatoes, cucumber, red onion, kalamata olives, and chopped parsley.

In a separate bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, and oregano. Season with salt and pepper to taste, and if you like, add a squeeze of fresh lemon juice.

Pour the dressing over the vegetable and bean mixture in the large bowl. Gently toss everything together, ensuring that all the ingredients are evenly coated.

If using feta cheese, crumble it on top of the salad now. Cover the bowl or transfer to an airtight container, and refrigerate for at least 30 minutes.

When ready to serve, stir gently to redistribute the dressing and ingredients. Enjoy as is or add more olive oil and lemon juice before serving.