While you gather your ingredients, begin prepping the vegetables since they require the most knife work. Dice the red onion finely, chop the celery into small pieces, cut the cucumbers into 1/2-inch pieces, and remove seeds from the tomatoes before dicing them into 1/2-inch pieces as well. Roughly chop the parsley and basil, keeping them separate. This mise en place ensures everything is ready to combine quickly once your dressing is made. I like to prep vegetables just before assembly so they stay crisp and don't release excess liquid that would dilute the dressing.

In a small bowl, whisk together the olive oil, freshly squeezed lemon juice (about 1/4 cup from 2 lemons), freshly pressed garlic cloves, red wine vinegar, Italian seasoning, salt, and pepper. Whisk vigorously until the dressing emulsifies slightly and the garlic is evenly distributed throughout. Taste and adjust seasoning as needed—this dressing should be bright and garlicky with a good balance of acid and oil. I find that freshly pressed garlic gives a much more pungent kick than minced, which is important for flavor since this salad sits before serving.

In a large bowl, combine the drained garbanzo beans, cannellini beans, and kidney beans. Add the prepared red onion, celery, cucumbers, tomatoes, parsley, and basil from Step 1. Fold in the kalamata olives (halved lengthwise for even distribution) and pepperoncini. Sprinkle the Parmesan cheese over top. Toss everything gently to combine without breaking down the beans or vegetables.

Pour the lemon-garlic dressing from Step 2 over the bean and vegetable mixture and toss thoroughly, making sure every ingredient is coated with dressing. Cover the bowl and refrigerate for 45-60 minutes before serving—this resting time allows the flavors to meld and the beans to absorb the dressing. The salad actually tastes better the next day, so don't hesitate to make it ahead.