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Fill a small bowl with ice cold water. Add the shallots to the bowl to soak while you prep the remainder of your ingredients. After 10 minutes, drain, rinse, pat dry and set aside.
Mince half the parsley and add it to a large mixing bowl along with the mayonnaise, oil, mustard, vinegar, caper brine, agave, oregano, red pepper, zest and juice of 1 lemon and a pinch of salt. Whisk to combine, taste and adjust salt to your preference.
Add the chickpeas, cannellini beans, sun-dried tomatoes, scallions, capers, shallots, avocado, a generous pinch of salt and fresh cracked black pepper to the bowl of dressing. Stir well to combine, making sure everything is evenly dressed.
Cover and chill your bean salad for at least 30 minutes before serving. To enjoy, toast up your favorite bread in a pan with a little oil then cut a clove of garlic in half and rub the cut end over the toast. Spoon a portion of the salad then use the bread to scoop it up and enjoy.