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First things first: make sure your beans are well drained! You don't want a watered down salad.
In a large salad bowl, combine the kidney beans, chickpeas and red onion with HALF of the balsamic dressing. Let this sit as you prepare the rest of the veggies!
If you're frying the capers, here's how you do it: warm the oil in a small skillet over medium heat. Add one caper to the oil. Once it starts sizzling, the oil is hot enough to add the rest of the capers.
Let the capers sizzle and pop until they look crispy, about 3-5 minutes. Some of the capers will look like the petals are blooming. Remove to a paper towel to drain excess oil.
Add the tomatoes, parsley, dill, sunflower seeds, and dates to the salad bowl and toss again. Sprinkle the capers over top and serve with remaining dressing on the side.
Make ahead tip: this salad keeps SUPER well, even with the herbs, for a few days. And letting it sit for 15-30 minutes helps the beans suck up all that delicious flavour. Of course, if you are making this a day or two in advance and want the herbs to be super fresh, you can absolutely keep the herbs in a separate sealed container and add them right before serving.