You’ll need: 1 x 410g can red kidney beans, drained and rinsed; ½ x 410g can chickpeas, drained and rinsed; 1 cup cubed cucumber; ¼ red onion, diced; 2 stalks celery, chopped; 2 cups roughly chopped fresh parsley; 2 Tbsp roughly chopped fresh dill.

For the dressing – ¼ cup olive oil; ¼ cup lemon juice; 1 clove garlic, crushed; salt and pepper to taste.

How to:

Combine the salad ingredients in a bowl and toss.

Whisk the dressing ingredients, pour over the salad and toss well. Chill in the fridge until ready to serve.

* Recipe & image by Chantal Lascaris.