Rinse and drain one can each of white kidney beans and chickpeas in a colander under cold water. In a large mixing bowl, combine the beans and chickpeas with diced yellow bell pepper, finely chopped red onion, quartered grape tomatoes, and diced cucumber. Sprinkle in chopped flat-leaf parsley, sliced sun-dried tomatoes, marinated artichoke hearts, and crumbled feta cheese.

In a separate bowl, measure olive oil and red wine vinegar, then add garlic powder and Italian seasoning. Whisk the mixture vigorously for about 30 seconds until it emulsifies.

Pour the dressing over the salad ingredients and gently toss until all components are coated.

Allow the salad to rest for about 30 minutes at room temperature or refrigerate it for a couple of hours before serving.