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Start by dicing the two orange or red bell peppers and finely mincing half of the red onion.
Next, chop the cucumbers after cutting off their ends.
Halve the pint of cherry tomatoes and set aside some juice from the jar of pepper and chini for the dressing.
Roughly chop the pitted green olives to make them easier to mix.
Break the block of feta into bite-sized pieces.
If using, break the rotisserie chicken into bite-sized pieces or use cooked chicken breast instead.
Finely mince the fresh dill and parsley.
In a bowl, whisk together olive oil, a splash of white wine vinegar, the reserved pepper and chini juice, leppo pepper, oregano, sea salt, cumin, dijon mustard, and minced garlic to create the dressing.
Add the drained and rinsed beans to the bowl along with all the chopped vegetables and the dressing.
Toss everything together thoroughly and refrigerate to allow the flavors to meld.