Chickpea Kidney Bean Snap Pea Salad
No cooking is required for this chickpea kidney bean snap pea salad. Just combine the ingredients in one big bowl and you're all finished.
Servings: 4
Ingredients
- 1-15 ounce can chickpeas drained and rinsed
- 1-15 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
Instructions
- Combine the chickpeas, kidney beans, snap peas, scallions, parsley, salt, pepper and sumac in a large bowl. Stir in the lemon juice.
Nutrition
Calories: 195kcal | Carbohydrates: 33g | Protein: 12g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1153mg | Potassium: 527mg | Fiber: 11g | Sugar: 3g | Vitamin A: 701IU | Vitamin C: 24mg | Calcium: 91mg | Iron: 4mg