the recipe for fresh and delicious legume salad

Prepare the ingredients: Rinse and drain all canned legumes. Chop vegetables and herbs.

Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, mustard, garlic, salt, and pepper.

Assemble the salad: In a large bowl, combine chickpeas, black beans, edamame, tomatoes, cucumber, bell pepper, red onion, and parsley.

Dress and toss: Pour the dressing over the salad and toss well to coat.

Taste and adjust: Add more salt, lemon juice, or pepper if needed.

Chill or serve: Let it sit for 15–30 minutes in the fridge for flavors to blend, or serve immediately. Add avocado just before serving, if using.

🍽️ Tips:
Keeps in the fridge for up to 3 days (without avocado).

For extra crunch, toss in some sunflower seeds or toasted nuts.

Add feta cheese for a creamy twist.