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Drain and rinse the chickpeas and black beans
Chop the cucumbers and halve the cherry tomatoes
Dice the red onion
Combine chickpeas, black beans, cucumbers, cherry tomatoes, mozzarella pearls, red onion, kalamata olives, and banana peppers in a large bowl
In a separate container, whisk together olive oil, red wine vinegar, banana pepper juice, Dijon mustard, and a little maple syrup
Pour the dressing over the bean mixture and toss to combine
Top with fresh parsley or cilantro
Transfer to a container and refrigerate, allowing it to marinate throughout the week