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Begin by draining and rinsing the black beans, then place them in a large mixing bowl.
Next, drain the chickpeas, keeping the liquid aside, and add them to the bowl as well.
Chop all the vegetables and add them to the mixture, then stir everything together thoroughly.
In a separate bowl, combine ⅓ cup of the reserved chickpea liquid with ¼ cup of red wine vinegar.
Add the remaining dressing ingredients and whisk until well blended.
Pour the dressing over the salad mixture and toss to ensure everything is evenly coated.
Cover the bowl and let it chill in the refrigerator for 1 hour before serving.