Green Olive Bean Salad

Looking for more lunch ideas for B and got this from his friend -- he tells me it was DELICIOUS :)

 Serves 4

Salad Base

• 1 can (13.4 oz) chickpeas, drained and rinsed
• 1 can (13.4 oz) butter beans, drained and rinsed
• 1 cup castelvetrano olives, roughly chopped
• 1 medium shallot, finely minced
• 1/2 cup finely minced cilantro
• 1/2 cup finely minced parsley
• 1–2 cloves garlic, finely minced
• Mozzarella pearls

Honey Dijon Vinaigrette

• 3 tbsp lemon juice
• 3 tbsp olive oil
• 1 tbsp honey (a heaping tablespoon)
• 1 tsp dijon mustard
• 1/2 tsp kosher salt
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (sub with 1 tsp red pepper flakes)

Instructions

1. Add the salad base to a bowl. Add the chickpeas, butter beans, olives, shallot, herbs, and garlic into a serving bowl. Set aside.
2. Make the dressing. Add all of the dressing ingredients to a jar or cup and whisk well until emulsified. 
3. Toss together and serve. Pour all of the dressing on the salad and toss together well. Adjust for salt as needed and let sit at least 30 minutes before serving. Enjoy on toasted sourdough, or just on its own. 
4. Store any leftovers in an airtight glass container in the fridge for up to 5 days.