Prepare the vegetables

• Drain and rinse the white beans and chickpeas.
• Quarter the cherry tomatoes, dice the cucumber and chop the pepperoncini peppers, kalamata olives and artichoke hearts.

Make the herby red wine vinaigrette

• Whisk the red wine vinegar, Dijon mustard and minced garlic with the herbes de Provence, salt and pepper.
• Stream in the olive oil while whisking until emulsified.

Combine the salad

• Place the beans, chickpeas, tomatoes, cucumber, pepperoncini, olives and artichoke hearts in a large bowl.
• Pour the vinaigrette over and stir everything together until well coated.

Finish and marinate

• Top with freshly chopped dill.
• Chill in the fridge so the flavors soak in; the salad gets better day after day.