Wash your fresh produce. Chop the cucumbers and red onion into bite-sized pieces. Slice the Kalamata olives and set them aside.

Open the canned chickpeas and navy beans, drain them using a colander and rinse under cold running water. Allow to dry thoroughly.

In a large mixing bowl, add the drained chickpeas and navy beans along with the chopped vegetables and Kalamata olives. Crumble in the vegan feta cheese. Gently toss the ingredients together.

In a small bowl, whisk together the extra virgin olive oil, maple syrup, Dijon mustard, garlic powder, dried oregano, salt, and pepper until well combined.

Drizzle the prepared dressing over the salad mixture. Toss until evenly coated. Allow to marinate for at least 30 minutes before serving.

Consider serving immediately or store the salad layered in mason jars for meal prep.