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
x
1 serving
x
1 serving
x