Ingredients

• 2 cans (15 oz each) red kidney beans, rinsed and drained (or 3 cups cooked)
• 1 can (15 oz) chickpeas, rinsed and drained (or 1½ cups cooked)
• 1 small red onion, diced (about 1 cup)
• 2 stalks celery, sliced lengthwise and chopped (about ¾ cup)
• 1 medium cucumber, peeled, seeded, and diced
• ¾ cup chopped fresh parsley
• 2 tbsp chopped fresh dill or mint
• ¼ cup extra-virgin olive oil
• ¼ cup lemon juice (about 1½ lemons)
• 3 cloves garlic, pressed or minced
• ¾ tsp fine salt
• Small pinch red pepper flakes

Instructions

1. In a serving bowl, combine the kidney beans, chickpeas, onion, celery, cucumber, parsley, and dill
2. Make the lemon dressing: whisk together the olive oil, lemon juice, garlic, salt, and pepper flakes until well blended
3. Pour the dressing over the salad and stir until combined
4. Serve immediately for the most flavor, or marinate covered in the fridge for a couple of hours or longer

Notes

Leftovers keep covered in the fridge up to 4 days. Wake them up with a sprinkle of salt or a drizzle of lemon juice if needed.