Bean Salad

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This salad can be made with chickpeas, black beans, kidney beans, or black-eyed peas—they’re all delicious.

Ingredients

• 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
• ½ 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

Directions

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.

Serves 2 as a meal and 4 as a side dish