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Lebanese Lemon-Parsley Bean Salad

Cookie and Kate
  • 15 minutes
  • Serves 6

INGREDIENTS

30 oz

canned red kidney beans

15 oz

canned chickpeas

1 small

red onion

2 stalks

celery

1 medium

cucumber

3/4 cup

fresh parsley

2 tbsp

fresh dill

1/4 cup

olive oil

1/4 cup

lemon juice

3 cloves

garlic

3/4 tsp

salt

1 pinch

red pepper flakes

1 serving

scale

1 serving

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1 serving

x

1 serving

x