Step 1

Chop the red onion, bell peppers and cucumber into bite-sized pieces. I use this vegetable chopper to ensure that everything is evenly sized. It saves loads of time too! Slice the pitted Kalamata olives.

Step 2

Drain, rinse and dry the chickpeas and navy beans.

Step 3

Whisk or shake the dressing ingredients together and pour overtop the salad. Toss well to combine.

Step 4

Enjoy immediately or divide into mason jars to save for later.