Rinse and drain chickpeas and butter beans in a colander under cold running water.

Finely chop shallot, parsley, and cilantro. Mince garlic until fragrant.

In a large bowl, mix drained chickpeas, butter beans, chopped shallot, parsley, cilantro, and minced garlic.

In a separate jar, whisk together honey Dijon vinaigrette ingredients until emulsified.

Slice Castelvetrano olives and sprinkle them over the bean mix, then pour the vinaigrette over and toss gently.

Season with salt to taste and let sit at room temperature for at least 30 minutes.

Give a final toss and serve chilled or at room temperature.