Bean and Chickpea Salad

Ingredients

• Kidney Beans1/2 cup (100 g)
• Chickpeas1/2 cup (100 g)
• Tomato1 count (130 g)
• Peas1/4 cup (50 g)
• Spinach1 cup (30 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas and beans.

2. 2

   Step 2

   You can use peas or edamame. In case of using the latter, use the same amount of peas indicated.

3. 3

   Step 3

   Place the peas in a pot with boiling water and a pinch of salt.

4. 4

   Step 4

   Boil for 6 minutes until tender. Drain and set aside.

5. 5

   Step 5

   Meanwhile, wash and dry the spinach leaves.

6. 6

   Step 6

   Cut the tomato into small pieces.

7. 7

   Step 7

   Place beans, chickpeas, spinach and tomato in a bowl.

8. 8

   Step 8

   For the dressing, chop the parsley, mix with the oil, lemon juice and salt and pepper to taste.

9. 9

   Step 9

   Pour the dressing over the salad and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean and Chickpea Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.