Drain and rinse the beans

• Drain and rinse the chickpeas and cannellini beans.
• Transfer them to a large mixing bowl.

Add the vegetables and seasoning

• Add the sliced celery, chopped onion and crushed garlic.
• Season with salt, black pepper and garlic powder.

Add the jarred and fresh ingredients

• Add the sun-dried tomatoes, artichoke hearts, banana peppers, olives and roasted red peppers.
• Add the banana pepper juice, green onion, parsley and sliced provolone.

Dress the salad

• Squeeze the lemon over the salad.
• Pour in the olive oil and stir everything well to combine.

Optional salami version

• Divide the salad in half if desired and stir sliced salami into one half.

Let the flavors develop

• Cover and refrigerate; the salad gets better over the following days.