5-Minute Dense Bean Salad

Drain and rinse the chickpeas and black beans; add them to a large mixing bowl.

Prepare the vegetables: quarter and chop the cucumbers, quarter the cherry tomatoes, thinly slice the red onion, and add the sliced banana peppers to the bowl.

Add the mozzarella pearls and chopped parsley to the bowl with the beans and vegetables.

Make the dressing: in a small jar or bowl combine the olive oil, red wine vinegar, banana pepper juice, Dijon mustard, maple syrup, and a pinch of salt and pepper. Whisk, shake, or use a frother until emulsified.

Pour the dressing over the salad and toss gently to combine so everything is evenly coated.

Taste and adjust seasoning with more salt, pepper, or vinegar if needed.

Transfer to an airtight container and refrigerate. Serve chilled or at room temperature. Top with cooked chicken or another protein if desired.