Rinse the beans

• Rinse and drain the chickpeas and black beans in a colander.

Prepare the vegetables

• Cut the cucumbers and cherry tomatoes into quarters.
• Chop the red onion and slice the banana peppers.

Make the dressing

• Whisk the olive oil, red wine vinegar, Dijon mustard and banana pepper juice until combined.

Assemble the salad

• Combine the beans, cucumbers, cherry tomatoes, red onion, banana peppers and mozzarella pearls in a large bowl.
• Pour over the dressing and toss to coat.

Chill

• Cover the salad and refrigerate until ready to serve.