Chickpea & Bean Salad

Ingredients
  • 15 ounce – chickpeas (garbanzo beans), canned
  • 15 ounce – pinto beans, canned
  • 1/4 medium – onion, red
  • 1 medium – tomato, red
  • 1 medium – bell pepper, yellow
  • 1/2 teaspoon – oregano, dried
  • 1/8 cup – parsley, fresh
  • 1/2 teaspoon – basil, dried
  • 1/8 teaspoon – sea salt
  • 1/8 teaspoon – black pepper, ground
  • 1/4 cup – grapeseed oil
  • 1 medium – lemon

Serve With:

  • 2 medium – carrot
  • 2 stalk – celery
  • 1/4 cup – ranch dressing, low fat
  • 2 medium – banana
Directions
  1. Drain and rinse beans, then add to a mixing bowl.
  2. Chop onion and bell pepper. Remove seeds from tomato and dice; add veggies to beans.
  3. Season with oregano, parsley, basil, salt, and pepper. Add oil and juice of the lemon; toss to coat evenly.
  4. Cut carrots and celery into sticks; use ranch for dipping. Cut bananas in half.
  5. Serve immediately, or pack everything in a compartmentalized lunchbox for later.

 Some kids do not like onions. This is ok! Simply leave them out.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s