• 13.4 oz can chickpeas, drained and rinsed
• 13.4 oz can cannellini beans or white kidney beans, drained and rinsed
• 1 cup green olives, roughly chopped
• ¼ cup red onion, finely diced

For the dressing

• ¼ cup extra-virgin olive oil
• 1 lemon, juiced zest optional
• 2 tbsp raw apple cider vinegar
• 2 tbsp raw honey
• 2-3 cloves garlic, finely minced or grated
• 1 tsp honey mustard or dijon
• ¼ cup fresh mint, finely chopped I like to use apple mint from my garden
• ¼ cup flat-leaf parsley, finely chopped
• salt and pepper to taste