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Ingredients:
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) black beans or kidney beans, drained and rinsed
1 cup edamame (shelled and cooked)
1 cup cherry tomatoes, halved
1 small cucumber, diced
1/4 cup red onion, finely chopped
1/2 red bell pepper, diced
1/4 cup fresh parsley or cilantro, chopped
1/2 avocado, diced (optional, added just before serving)
For the Dressing:
3 tbsp olive oil
2 tbsp lemon juice (or red wine vinegar)
1 tsp Dijon mustard
1 small garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
Optional: pinch of chili flakes for a kick
π₯ Instructions: