Dice the red bell pepper, cucumber, and red onion into small, uniform pieces. Halve the grape tomatoes and prepare the pomegranate seeds. Combine these fresh vegetables with the drained and rinsed chickpeas and cannellini beans in a large bowl.

Crumble the goat cheese into the salad mixture, and chop the walnuts coarsely and add them as well. Stir gently to combine without mashing the beans or goat cheese.

In a small bowl, whisk together the olive oil, Dijon mustard, honey, apple cider vinegar, salt, and black pepper until emulsified and creamy.

Pour the vinaigrette over the salad mixture and gently toss until everything is well-coated.

Transfer the salad to a serving platter or store in airtight containers for meal prep.