Lemon, Parsley and Bean Salad 

Adapted from Cookie and Kate 

Ingredients: 

  • 2 15-oz cans red kidney beans, rinsed and drained, OR 3 cups cooked kidney beans

  • 1 15-oz can chickpeas, rinsed and drained, OR 1 ½ cups cooked chickpeas

  • 1 small red onion, diced 

  • 2 stalks celery, thinly sliced crosswise 

  • 2 Persian cucumbers, diced OR 1 medium cucumber, peeled and diced 

  • ¾ cup chopped fresh parsley 

  • 2 tbsp chopped fresh mint 

  • 1 tsp olive oil 

  • ¼ cup fresh lemon juice  

  • 3 cloves garlic, minced 

  • Sea salt 

Directions: 

  • In a serving bowl, combine the kidney beans, chickpeas, onion, celery, cucumber, parsley, and dill or mint. 

  • In another small bowl make the lemon dressing. Wisk the olive oil, lemon juice, and garlic. Add salt to taste. 

  • Pour dressing over bean mixture and let marinate in the fridge for 30 minutes or longer before serving.