In a large pot, cover 1 cup of dried cannellini beans with water and bring to a boil. Reduce heat and simmer for about 60–90 minutes until tender. Drain and cool.

In a mixing bowl, whisk together ¼ cup lemon juice, ⅓ cup olive oil, and 1 tablespoon Dijon mustard. Add 2 minced garlic cloves and 1 finely chopped shallot, stirring until well combined.

In a large mixing bowl, toss the cooled cannellini beans with the prepared dressing. Mix in ¼ cup of freshly chopped herbs, pinch of chile flakes, and ½ cup of crumbled feta.

Taste and add salt and pepper to your liking, adjusting flavors with more lemon juice if desired.

Transfer the salad to a serving bowl or plate. Enjoy immediately or chill for 30 minutes for flavors to meld.