Chop the cilantro and parsley, finely dice the shallot, and dice the red peppers into bite-sized pieces. Mince the garlic clove. Having all your vegetables prepped and ready will make assembly smooth and ensure even flavor distribution throughout the salad.

Season the chicken thighs generously with salt and pepper, then roast skin-side up in a 425°F oven for about 25-30 minutes until golden and cooked through (internal temperature of 165°F). Once cooked, let the chicken rest for 5 minutes before cutting into bite-sized cubes. I find that cutting the chicken while still warm makes it easier to get clean pieces without it shredding.

In a medium bowl, whisk together the harissa, minced garlic from Step 1, lemon juice, olive oil, and red wine vinegar until smooth and well combined. The harissa will give the dressing a rich, spiced depth while the lemon and vinegar provide brightness to balance the beans and chicken.

In a large bowl, combine the cubed chicken from Step 2, chopped cilantro and parsley, diced shallot and red peppers from Step 1, the drained and rinsed garbanzo beans, and the drained and rinsed cannellini beans. Top with the crumbled feta cheese. I like to add the feta just before dressing so it doesn't get too soggy, but it still gets nice flavor from the vinaigrette.

Pour the harissa vinaigrette from Step 3 over the salad and toss gently but thoroughly until all components are evenly coated. Let the salad sit for 10-15 minutes before serving to allow the flavors to meld together. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.