In a large mixing bowl, combine the black beans, kidney beans, and chickpeas.

Add the cherry tomatoes, cucumber, red bell pepper, and red onion to the bowl.

In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dijon mustard, honey, salt, and black pepper.

Pour the dressing over the bean and vegetable mixture and toss to combine.

Garnish with chopped parsley and serve immediately or refrigerate for 30 minutes to allow flavors to meld.