In a serving bowl, combine Red Kidney Beans (2 can), Chickpeas (1 can), Red Onion (1), Celery (2 stalk), Cucumber (1), Fresh Parsley (3/4 cup) and Fresh Mint Leaves (2 tablespoon).
Make the lemon dressing. In a small bowl, whisk together the Olive Oil (1/4 cup), Lemon Juice (1/4 cup), Garlic (3 clove), Salt (3/4 teaspoon) and Crushed Red Pepper Flakes (1 pinch) until emulsified.
Pour dressing over the bean and vegetable mixture and toss thoroughly. Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.