• 13 oz jar or can cannellini beans, drained and rinsed
• 13 oz jar or can chickpeas, drained and rinsed
• 3 medium tomatoes, diced
• 1 large English cucumber, diced
• ½ medium red onion, finely diced
• 1 cup flat-leaf parsley, chopped fine
• ⅓ cup fresh mint, chopped fine

For the vinaigrette

• 1-2 lemons, juiced add the juice of 2 lemons for extra acidity.
• ¼ cup extra-virgin olive oil
• 1 tsp honey mustard or dijon mustard
• 1-2 cloves garlic, minced
• sea salt and pepper to taste