Ingredients:
- 15 oz canned Chickpeas, rinsed and patted dry
- 15 oz canned Cannellini beans, rinsed and patted dry
- 150g shelled Edamame, thawed
- 300g English Cucumber, diced into 1/2-inch cubes
- 300g Bell Peppers (Red and Yellow), seeded and finely diced
- 100g Red Onion, finely minced
- 75g Crumbled Feta cheese
- 10g Fresh Parsley, chopped
- 300g Cooked Chicken Breast, cubed
- 80ml Extra Virgin Olive Oil
- 60ml Red Wine Vinegar
- 15g Dijon Mustard
- 2 cloves Garlic, minced
- 2g Dried Oregano
- 3g Sea Salt
- 1g Cracked Black Pepper
Instructions:
- Drain your 15 oz canned chickpeas and 15 oz canned cannellini beans into a colander. Rinse them thoroughly under cold water until the foam disappears completely.
- Spread the beans on a clean kitchen towel and pat them dry.
- Dice your 300g English cucumber into consistent 1/2 inch cubes. Do the same for your 300g bell peppers and 100g red onion, though you should aim for a slightly smaller mince on the onion. Mix these in a large bowl with your 150g thawed edamame.
- In a separate small jar, combine 80ml extra virgin olive oil, 60ml red wine vinegar, 15g Dijon mustard, 2 cloves minced garlic, 2g dried oregano, 3g sea salt, and 1g black pepper. Shake vigorously until the liquid becomes opaque and slightly thickened.
- Pour this over the bean and vegetable mixture and toss well.
- Fold in your 300g cubed cooked chicken and 75g crumbled feta. Add the 10g chopped parsley last. Toss gently until the feta begins to slightly coat the beans.
- Cover the bowl and let it sit in the fridge for at least 30 minutes before serving.