Greek-style legume salad - Trois fois par jour

Ingredients

• 19 oz (1 can, 540 ml) chickpeas, drained and rinsed
• 1/2 cup black beans, drained and rinsed
• 1 cup red onion, minced
• 1 cup cucumber, diced
• 1 tomato, diced
• 1/2 cup frozen edamame, thawed
• 1 cup feta cheese, crumbled
• 1 handful fresh parsley, chopped
• Salt and pepper, to taste
• Juice of 1 lemon
• 2 tablespoons vegetable oil
• 1/2 teaspoon dried oregano