Whisk together white wine vinegar, a pinch of sugar, and salt in a small bowl. Add jalapeños and chopped cilantro, marinate for at least 15 minutes.

Toss diced red onion with lime juice and zest, let sit for 10-15 minutes.

Halve cucumbers, crack them lightly, salt, and let sit for 10 minutes.

Heat olive oil in a skillet, sauté minced garlic until golden, then blend with pickled jalapeños, lime juice, miso, agave, and salt until smooth.

Combine marinated onion, cucumbers, cannellini beans, and chickpeas in a bowl. Pour dressing over and toss until coated.

Serve with smashed avocado on tostadas or over leafy greens for a nutritious meal.