Step 1

In a large colander, strain and rinse chickpeas, black beans, and kidney beans and set aside.

Step 2

In a small bowl or jar, combine the olive oil, mustard, honey, garlic, salt, and black pepper, and whisk together until emulsified and well combined. Set aside.

Step 3

In a large bowl, combine the diced vegetables and beans, and give it a good stir to ensure everything is well combined.

Step 4

Drizzle the salad with the dressing and toss again to ensure everything is well coated. Taste the salad and season with additional salt and pepper to taste.

Step 5

The salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.