Three Bean Salad

🧂 Ingredients

• 400 g chickpeas

  rinsed and drained
• 400 g red kidney beans

  rinsed and drained
• 400 g cannellini beans

  rinsed and drained
• 4 celery stalks

  diced
• ¼ red onion

  finely diced, optional
• ⅓ cup fresh parsley

  chopped
• ¼ cup (60g) fresh lemon juice
• ¼ cup (60g) olive oil
• 1 tsp minced garlic

  or 1 garlic clove, crushed
• 1 tsp Dijon mustard
• 1 tsp honey

  or maple syrup
• salt and pepper

  to taste

Instructions

• 1 Place the rinsed and drained chickpeas, red kidney beans and cannellini beans
  into a mixing bowl along with the celery, red onion and parsley.
  
  Mix to combine.
• 2 Place the lemon vinaigrette ingredients into a small jar. Shake until well
  combined.
• 3 Pour the lemon vinaigrette over the salad and mix until combined.
• 4 Place the salad into a serving dish or bowl.
• 5 Serve immediately or store in the fridge for up to 4 days.

Nutrition Info