Rinse the beans

• Drain and rinse the chickpeas and black beans in a colander.
• Transfer them to a large mixing bowl.

Add the vegetables and toppings

• Add the diced cucumber, red bell pepper, red onion, salami and sliced pepperoncini.
• Add the artichoke hearts and Greek olives if using.
• Crumble in the feta cheese and give everything a gentle toss.

Make the dressing

• Whisk the olive oil, red wine vinegar, lemon juice and a splash of pepperoncini juice.
• Stir in the grated Parmesan and season with black pepper.

Toss and let it sit

• Pour the dressing over the salad and toss well to coat.
• Let the salad sit so the flavors meld, then serve.