Chickpea Kidney Bean Snap Pea Salad

Chickpea Kidney Bean Snap Pea Salad

4 from 2 reviews



115 ounce can chickpeas, drained and rinsed

115 ounce can kidney beans, drained and rinsed

4 ounces sugar snap peas, trimmed and roughly chopped

2 scallions, thinly sliced

1/4 cup roughly chopped parsley

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon sumac

Juice of 1/2 lemon


Combine the chickpeas, kidney beans, snap peas, scallions, parsley, salt, pepper and sumac in a large bowl. Stir in the lemon juice.