In a large mixing bowl, combine the chickpeas, cannellini beans, halved cherry tomatoes, diced cucumber, finely chopped red onion, and sliced Kalamata olives.

In a separate bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper.

Pour the dressing over the vegetable mixture and gently toss to combine.

If desired, crumble feta cheese over the salad and give it a final gentle toss.

Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.

Give the salad a gentle stir before serving and enjoy!