In a large mixing bowl, combine the drained and rinsed chickpeas, butter beans, halved Castelvetrano olives, finely chopped shallot, cilantro, and parsley.

In a jar or small bowl, whisk together freshly squeezed lemon juice, high-quality olive oil, honey, finely grated garlic, Dijon mustard, kosher salt, ground cumin, ground coriander, and a pinch of cayenne pepper.

Pour the prepared honey Dijon vinaigrette over the salad base and gently toss everything together.

Let the salad sit at room temperature for at least 30 minutes before serving.

Store leftovers in an airtight container in the fridge for up to 5 days.