Drain and rinse the beans

• Open the cans of bean medley and chickpeas.
• Drain and rinse them well in a colander.

Chop the vegetables

• Dice the bell peppers.
• Dice the red onion.
• Slice the olives if using.

Make the dressing

• Combine the olive oil, red wine vinegar, agave, minced garlic, Italian seasoning, salt and pepper in a jar.
• Add the mustard and red pepper flakes if using.
• Shake well until combined.

Toss and marinate

• Add the beans, peppers, onion and olives to a large bowl.
• Pour over the dressing and toss to coat.
• Let it marinate in the fridge so the flavors develop.