Start by draining and rinsing the chickpeas and kidney beans under cold water. This tidies them up and removes any extra salt. If you're using fresh green beans, chop them into 1-inch pieces.

To keep their vibrant green color and crisp texture, bring a pot of salted water to a boil. Once boiling, add the green beans and blanch for about 3-4 minutes. This will help maintain their crunch while making them a tad more tender. After boiling, drain and immediately plunge them into a bowl of ice water to stop the cooking. This step is crucial for vibrant color and texture.

While the green beans are chilling, take this time to finely chop the red onion, slice the celery, and chop the fresh parsley. The chopping adds layers of freshness and flavor to the salad.

In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard (if using), salt, and pepper. This dressing is where the magic happens. It will pull all the flavors together and bring a delightful tang to the salad.

In a large bowl, toss the chickpeas, kidney beans, blanched green beans, chopped red onion, sliced celery, and parsley. Drizzle the dressing over the top, and mix gently to combine. It’s important to stir without crushing the beans; we want each ingredient to maintain its identity.

Cover the salad and refrigerate for at least 30 minutes before serving. This not-so-secret step allows the flavors to meld together beautifully. When it’s finally time to enjoy, give it a good stir and adjust seasoning if needed.