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PdfIn a large serving bowl, combine the drained chickpeas and black beans.
Add the diced cucumber, mozzarella pearls, sliced red onion, halved kalamata olives, banana peppers, chopped parsley (or cilantro), diced bell pepper, and minced jalapeño to the bowl.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, banana pepper juice, Dijon mustard, and maple syrup. Season with salt and pepper to taste.
Pour the dressing over the salad ingredients and toss gently to combine.
Gently fold in the crumbled feta cheese, diced avocado, and corn kernels. Drizzle with fresh lime juice.
Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
Let the salad sit for 15-30 minutes to allow flavors to meld before serving. Serve chilled or at room temperature.