Mixed Bean Salad Recipe


Mixed Bean Salad


Water for blanching 1 cup broccoli florets

1 15-oz. can chickpeas (garbanzo beans), drained (OR 1-2 cups of soaked and cooked chickpeas)

1 tomato, diced

1 stalk celery, sliced

1/2 Cucumber diced

1/4 cup of olive oil and balsamic vinegar mixed together (half half mixture)

2 Tbsp. lemon juice

1 clove garlic, minced

1 Tbsp. minced fresh parsley

1 Tbsp. chopped onion

Pepper, to taste


Bring the water to a boil.

Add the broccoli and cook for about 2 minutes, then transfer to a colander and immediately run under cold water to stop the cooking process.

In a medium bowl, mix all the ingredients until just combined.

Serve over lettuce. Enjoy!