This meat-free dish provides protein and fiber from the beans, with a refreshing, Lebanese-inspired flavor.
Per Serving | Calories: 785 | Fat: 14 g | Protein: 45 g | Sodium: 363 mg | Fiber: 42 g | Carbohydrates: 125 g | Sugar: 12 g
INGREDIENTS | SERVES 6
1/4 cup olive oil
1/4 cup lemon juice
3 cloves garlic, minced
3/4 teaspoon salt
2 (14-ounce) cans red kidney beans, drained and rinsed
1 (14-ounce) can chickpeas, drained and rinsed
1 small red onion, peeled and diced
2 stalks celery, chopped
1 medium cucumber, peeled and diced
3/4 cup chopped fresh parsley
2 tablespoons chopped dill
1. Dressing: whisk together oil, lemon juice, garlic, and salt until emulsified.
2. Combine kidney beans, chickpeas, onion, celery, cucumber, parsley, and dill in a medium bowl, mixing well.
3. Mix the bean mixture and dressing together, tossing to combine. Divide into 6 servings.