Rinse the beans

• Drain and rinse the black beans and chickpeas in a colander.
• Let them drain well so the salad doesn't get watery.

Chop the vegetables

• Chop the yellow bell pepper, cocktail tomatoes and mini cucumber.
• Finely dice the red onion.

Make the dressing

• Squeeze the lemon juice into a bowl.
• Whisk in the olive oil, Dijon mustard, maple syrup and jarred garlic.
• Season with salt and pepper.

Assemble the salad

• Combine the beans, chopped vegetables and red onion in a large bowl.
• Pour over the dressing and toss to coat.
• Top with crumbled feta and serve.