Wash and chop the red onion, bell peppers, and cucumber into uniform bite-sized pieces.

Slice the Kalamata olives into about ½-inch pieces.

Open the canned chickpeas and navy beans, draining well and rinsing them under cold water.

In a large mixing bowl, combine the rinsed chickpeas, navy beans, chopped veggies, and sliced olives, gently folding together.

In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper until smooth.

Pour the dressing over the bean mixture and gently toss together.

Enjoy immediately or refrigerate for 30 minutes to allow the flavors to meld.