In a large mixing bowl, add the drained and rinsed chickpeas, red kidney beans, and black beans. Stir them together until well combined, creating a hearty base for your salad.

Incorporate the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and halved kalamata olives.

In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and black pepper. Adjust seasoning to your liking.

Pour the dressing over the bean and vegetable mixture; sprinkle with crumbled feta cheese and chopped parsley. Gently toss all the ingredients until well-coated.

Serve immediately or let it chill in the fridge for 30 minutes to meld flavors.