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Lemony Bean Salad with Cucumber | Living Healthy in Seattle

Lemony Bean Salad with Cucumber

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1
Ingredients Method

Ingredients
  

Dressing
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 3/4 teaspoon stoneground mustard
  • Freshly cracked black pepper, to taste
  • Pink sea salt, to taste
Salad
  • 1 cup canned chickpeas, rinsed and drained
  • 1/2 cup canned kidney beans, rinsed and drained
  • 1 cup diced English cucumber (seeds and skin intact)
  • 1 tablespoon finely chopped fresh Italian parsley
  • Crumbed vegan feta for topping, optional

Method
 

  1. In a medium bowl, whisk the dressing ingredients together until well combined. Taste and adjust accordingly—you want a punchy dressing to balance the creaminess of the beans.
  2. Fold in the beans, cucumber, and parsley.
  3. Top with crumbled feta if you wish.