The Salad:

1 can garbanzo beans, drained, rinsed, and dried

1 can navy beans, drained, rinsed, and dried

1 small red onion, diced (about 3/4 cup)

2 small bell peppers (red, orange, or yellow), diced

1/2 English cucumber, diced

1/2 cup Kalamata olives, pitted and sliced

6 oz vegan feta cheese, crumbled (Violife works well)

Fresh parsley, stems removed and finely chopped

The Dressing:

1/4 cup extra virgin olive oil

Juice of one lemon (about 3 tbsp)

1 tbsp maple syrup

1 tsp Dijon mustard

3 large garlic cloves, pressed

1/2 tsp fine salt

1/2 tsp dried oregano