---
source: Applied Kitchen
serves: 4
total time: 45 minutes
---

In a #small mixing bowl{}, combine @red wine vinegar{1/4%cup}, @honey{1.5%tsp}, @dried oregano{1.5%tsp}, minced @garlic cloves{3}, @salt{3/4%tsp}, and @black pepper{1/4%tsp}. Whisk until the honey is dissolved and the seasonings are evenly incorporated. While whisking continuously, slowly drizzle in @extra virgin olive oil{1/4%cup} until the dressing is fully emulsified and slightly thickened.

Finely chop the @red onion{1/2}, and dice the @red bell pepper{1}, @yellow bell pepper{1}, and @Persian cucumbers{2} into uniform, bite-sized pieces. Slice the pitted @Kalamata olives{1/2%cup} into halves or rounds.

In a #colander{}, drain and rinse the @chickpeas{1%15.5-oz can} and @cannellini beans{1%15.5-oz can} thoroughly under cold water, then allow them to drain completely.

Add the chickpeas, cannellini beans, red onion, bell peppers, cucumbers, olives, finely chopped @parsley{1/3%cup}, and crumbled @feta cheese{1/2%cup} to a #large mixing bowl{}.

Pour the dressing over the salad ingredients and gently toss until evenly coated.

Cover and refrigerate for at least ~{30%minutes} before serving to allow the flavors to meld.

Toss again before serving and adjust the seasoning if needed.