In a large mixing bowl, add the rinsed and drained chickpeas and black beans. Gently fold them together with a spatula to ensure they are evenly mixed.

In a separate bowl, whisk together ¼ cup of high-quality extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, and a pinch of salt and black pepper.

Pour the prepared dressing over the bean mixture in the large bowl. Use a spatula to gently toss everything together.

Now, add the sliced red onion, crumbled feta cheese, and finely chopped fresh parsley to the bean mixture. Carefully toss everything together again.

Cover the bowl with plastic wrap and place it in the refrigerator. Let your Divorce Salad chill for at least 30 minutes.