Navy Bean & Chickpea Salad
Navy Bean & Chickpea Salad
Recipe by Megan Horsley
Ingredients
15
Time
25m
Serves
6
There are few things that taste better the longer they sit in the fridge, and this dense bean salad is one of them. Your new lunch companion covers all your bases for protein, fibre and healthy fats and has potential for so many variations, even your kids will love it!
Lunch
Meal Prep
Gluten-Free
Ingredients
3/4 cup
Quinoa
dry
1 1/2 cup
Water
1 398ml can
Navy Beans
rinsed and drained
1 499ml can
Chickpeas
rinsed and drained
1/2
Red Onion
finely chopped
1 small
Cucumber
chopped
1 cup
Grape Tomatoes
quartered
2 stalks
Celery
finely chopped
2 small
Garlic Cloves
minced
4 oz
Feta Cheese
crumbled
2 Tbsp
Red Wine Vinegar
1/3 cup
Extra-Virgin Olive Oil
1/2 tsp
Sea Salt
2 Tbsp
Fresh Basil
chopped
2 Tbsp
Fresh Parsley
chopped
Instructions
1
Cook the quinoa according to package directions. Set aside to cool.
2
In a large bowl, combine all the ingredients and mix until well incorporated. Adjust seasoning to taste. Serve and enjoy!
3
Explore More
More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
