Chop the red onion, bell peppers and cucumber into bite-sized pieces. I use this vegetable chopper to ensure that everything is evenly sized. It saves loads of time too! Slice the pitted Kalamata olives.
Drain, rinse and dry the chickpeas and navy beans.
Whisk or shake the dressing ingredients together and pour overtop the salad. Toss well to combine.
Enjoy immediately or divide into mason jars to save for later.
