Prep the beans. Rinse and drain the chickpeas and kidney beans well. If using canned green beans, drain them; if using fresh, blanch in boiling salted water for 2–3 minutes, then shock in ice water and drain.

Chop the vegetables. Dice the cucumber and bell pepper into small, even pieces. Finely dice the red onion. Chop the parsley and dill.

Make the dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon, honey, garlic, cumin, red pepper flakes, salt, and black pepper until emulsified.

Toss it all together. In a large bowl, combine the beans, cucumber, bell pepper, and onion. Pour the dressing over and toss gently to coat without crushing the beans.

Add herbs and cheese. Fold in parsley and dill. If using feta or Parmesan, add it now. Taste and adjust salt, pepper, and acidity. For more zip, add a squeeze of lemon or a splash of vinegar.

Let it rest. Cover and refrigerate for at least 20–30 minutes so the flavors meld. It gets even better after a few hours.

Serve. Give it a quick toss before serving. Garnish with extra herbs and a drizzle of olive oil if you like.