Fry and season the beans

• Rinse and drain the chickpeas and red kidney beans.
• Fry them in a pan and season with parsley, oregano and paprika.

Prepare the vegetables

• Dice the cucumber, the bell pepper and the cherry tomatoes.
• Grate the carrot and finely chop the red onion.

Assemble the salad

• Add the vegetables to a large bowl with the drained corn.
• Crumble in the feta cheese.

Make the dressing

• Whisk the apple cider vinegar, oil, honey, lemon juice and Dijon mustard together.

Combine and serve

• Add the fried beans to the bowl and mix well.
• Pour over the dressing and toss to coat.