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Tangy Bean Salad with Carrots and Green Onions

Whole Foods Market
  • minutes
  • Serves

INGREDIENTS

1/2 cup

Carrots

2 1/2 cups

Chickpeas or cannellini beans, cooked and drained no-salt-added

1/2

bunch Flat-leaf parsley, fresh

1/2 cup

Green onions

1 tsp

Mustard

1 tbsp

Tahini

1 tbsp

Tamari, low-sodium

3 tbsp

Cider vinegar or rice vinegar