Easy Protein Packed Bean Salad

Easy Protein Packed Bean Salad

 

Ingredients

For the Salad

  • 1 15 oz. can of chickpeas/garbanzo beans, drained and rinsed
  • 1 15 oz. can kidney beans, drained and rinsed
  • 1 medium-large cucumber or English cucumber cut into small pieces
  • ½  medium red or white sweet onion, finely chopped
  • 1 cup parsley, finely chopped (use flat leaf parsley, found in all grocery stores)

For the Dressing

  • 5 tablespoons lemon juice, usually a large lemon or use frozen lemon juice
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced finely
  • 2 teaspoons sugar or a drop of maple syrup or agave, gives a nice balance between the tangy and sweet
  • Salt, to taste
  • Cracked pepper, to taste

Directions

1.  Put the drained and rinsed beans in a salad bowl. Add the cucumber, onion and parsley.

2.  Whisk all the ingredients for the dressing together. Pour over salad and let it marinate for at least an hour.

Note:

Leftover will keep in the fridge for a couple of days. Just stir thoroughly before serving.

 

Adapted from Melanie McDonald recipe on the Virtual Vegan web site

 

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