Drain and rinse the beans

• Open the cans of black beans and chickpeas.
• Drain and rinse them, then add to a large mixing bowl.

Chop the vegetables

• Chop the celery, white onion and bell pepper.
• Halve the cherry tomatoes and add everything to the bowl.

Add the parsley

• Chop the fresh parsley and add it to the bowl.

Make the dressing

• In a small bowl or jug, combine the olive oil, red wine vinegar, mustard and maple syrup.
• Season with salt and pepper and stir well.

Toss and serve

• Pour the dressing over the salad and mix until everything is coated.
• Serve immediately or chill before serving.