Rinse the beans

• Drain the chickpeas, black beans and cannellini beans in a colander.
• Rinse well under cold water and let drain completely.

Prepare the vegetables

• Finely dice the red onion and the bell pepper.
• Dice the cucumber and halve the cherry tomatoes.
• Cut the broccoli into small florets and crumble the feta.

Make the dressing

• Whisk the olive oil, lemon juice, red wine vinegar and Dijon mustard.
• Add the minced garlic, salt and black pepper and whisk until emulsified.

Assemble the salad

• Combine the beans, vegetables and parsley in the mixing bowl.
• Pour over the dressing and toss until everything is well coated.
• Fold in the crumbled feta and serve or chill.