Rinse the beans

• Drain and rinse the chickpeas, black beans and cannellini beans in a colander.
• Let them drain well so the salad doesn't get watery.

Chop the vegetables

• Dice the cucumber, bell pepper and red onion.
• Halve the cherry tomatoes and chop the parsley.

Make the dressing

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

Combine and shake

• Put the beans and vegetables in a large bowl with a lid.
• Pour over the dressing, close the lid and shake hard until everything is coated.
• Taste, adjust the seasoning and serve or chill.