Ingredients   

¼ cup fresh mint leaves, roughly chopped
½ cup fresh parsley, roughly chopped
1 capsicum, chopped into small pieces
1 cucumber, thinly sliced
½ red onion, thinly sliced
1x 400g can of chickpeas, rinsed and drained
1x 400g can of kidney beans, rinsed and drained

Dressing

1 garlic clove, crushed
Juice of 1 lemon
2 tablespoons white wine vinegar
3 tablespoons olive oil

Method   

In a large bowl, add all salad ingredients and mix to combine

In a small bowl, whisk together dressing ingredients and pour over the salad. Allow to sit for 10 minutes before serving