Whisk olive oil, white wine vinegar, lemon juice, honey, Dijon mustard, garlic, oregano, Aleppo pepper, salt, and black pepper together in a small bowl or jar until well combined. Set aside.
In a large mixing bowl, combine garbanzo beans, cannellini beans, bell pepper, roasted red peppers, red onion, kalamata olives, cucumber, and dill.
Pour the dressing over the salad and toss gently until everything is evenly coated. If time allows, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Before serving, drain any excess liquid, and top with feta cheese.
Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
