Dice the tomatoes into 1/2-inch pieces, peel and cut the cucumber into 1/2-inch cubes, dice the bell pepper into similar-sized pieces, and finely chop the red onion. Chop the fresh parsley and set aside. Having everything prepped and ready makes assembly quick and ensures even distribution of ingredients throughout the salad.

Bring a pot of salted water to a boil and cook the fusilli according to package directions until al dente. Drain the pasta and rinse thoroughly with cold water to stop the cooking process and remove excess starch. This prevents the pasta from becoming sticky and absorbing too much dressing.

In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, black pepper, and salt until well combined. Add the kidney beans, chickpeas, diced tomatoes, cucumber, bell pepper, and red onion to the dressing, and toss gently to coat everything evenly. I like to let this mixture sit for a few minutes so the vegetables can absorb some of the dressing and develop better flavor.

Add the cooled pasta from Step 2 to the vegetable and bean mixture from Step 3, then gently fold in the crumbled feta cheese and fresh parsley. Toss everything together until well combined, being careful not to break up the feta too much. Taste and adjust seasoning if needed, then refrigerate until ready to serve.