Serves 8-10
Ingredients:
(2) 15 ounce cans Bush’s chickpeas, rinsed and drained
(2) 15 ounce cans Bush’s black beans, rinsed and drained
½ cup chopped onion (about half a small one)
1 jalapeno, finely chopped (optional)
½ cup sun dried tomatoes (best if use the ones in oil in a jar)
1 pint grape tomatoes, cut in half
1/3 cup fresh dill, chopped
1/3 cup fresh basil, chopped (or mint)
1/3 cup fresh Italian parsley (flat leaf), chopped
¼ cup lemon juice
1/3 cup extra-virgin olive oil
2 cloves garlic, pressed
3 Tbsp. apple cider vinegar
Salt and black pepper to taste
Feta cheese (optional)
Directions:
- In a medium bowl, mix together the chickpeas, black beans, onion, jalapeno pepper, sun dried tomatoes, tomatoes, and herbs.
- Whisk together the lemon juice, olive oil, garlic, vinegar, and salt and pepper.
- Drizzle the dressing over the salad mixture; lightly stir.
- Refrigerate salad several hours or overnight to meld flavors.
- Optional to add feta cheese.
Source: Reluctant Entertainer, April 2017
Our step-by-step nutrition programs transform your body and mind from the inside-out. Registered dietitians are ready to help you on your journey to revitalization, energy, and health.
Latest posts by Bodymetrix Nutrition (see all)
- 5 Ways to Fight Inflammation - September 27, 2023
- Spaghetti Squash Steak Bowls - February 28, 2023
- Farro and Roasted Vegetable Salad - February 28, 2023
