Prepare the vegetables

• Dice the yellow and red bell peppers and add them to a large bowl.
• Dice the cucumber and add it to the bowl.
• Add the frozen peas; they will defrost in the fridge.

Add the beans and corn

• Drain and rinse the chickpeas, navy beans and black beans.
• Add the beans to the bowl with the drained corn.

Add the chicken and cheese

• Rinse the canned chicken well to reduce the salt content and add it to the bowl.
• Shake the dressing and pour it over the salad.
• Add the shredded cheddar and mix everything together.

Chill and store

• Mix well until everything is evenly coated.
• Store in the fridge for up to 5 to 7 days.