For the Salad:

• 1 can garbanzo beans, drained, rinsed and dried
• 1 can navy beans, drained, rinsed and dried
• 1 small red onion, diced (about 3/4 cup when diced)
• 2 small bell peppers, diced (red, orange or yellow)
• 1/2 English cucumber, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 6 ounces vegan feta cheese, crumpled (I like Violife brand and use about 3/4 of the block)
• Fresh parsley, stems removed, finely diced

For the Dressing:

• 1/4 cup extra virgin olive oil
• Juice of one lemon (about 3 tablespoons)
• 1 tablespoon maple syrup
• 1 teaspoon dijon mustard
• 3 large cloves garlic, pressed through a garlic press
• 1/2 teaspoon fine salt
• 1/2 teaspoon dried oregano