Rinse and drain all canned beans.

Chop the cherry tomatoes, cucumber, red bell pepper, and red onion.

In a large mixing bowl, combine the black beans, kidney beans, chickpeas, cherry tomatoes, cucumber, red bell pepper, and red onion.

In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, dried oregano, salt, and black pepper.

Pour the dressing over the salad and toss gently to combine.

Garnish with chopped parsley before serving.