In a large mixing bowl, combine the drained and rinsed chickpeas, butter beans, halved Castelvetrano olives, finely chopped shallot, cilantro, and parsley. Gently stir these ingredients together with a large spoon until evenly distributed.

In a jar or small bowl, whisk together freshly squeezed lemon juice, olive oil, honey, grated garlic, Dijon mustard, kosher salt, ground cumin, ground coriander, and cayenne pepper until smooth.

Pour the honey Dijon vinaigrette over the salad base and gently toss everything together using a large serving spoon.

Let the salad sit at room temperature for at least 30 minutes before serving to allow flavors to meld beautifully.

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