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.
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