Ingredients:

  • 1 can (15 oz / 425g) chickpeas, rinsed and drained
  • 1 can (15 oz / 425g) cannellini beans, rinsed and drained
  • 1 can (15 oz / 425g) kidney beans, rinsed and drained
  • 1 cup (150g) English cucumber, finely diced
  • 1 cup (150g) red bell pepper, finely diced
  • 1/2 cup (75g) red onion, finely minced
  • 1/2 cup (60g) fresh parsley, chopped
  • 1/4 cup (40g) kalamata olives, sliced
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 1 clove (5g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Rinse the chickpeas, cannellini, and kidney beans under cold running water until the foam disappears. Drain them thoroughly in a colander and place them into a large mixing bowl.
  2. In a small jar or bowl, combine the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper. Shake or whisk vigorously until the mixture is emulsified and opaque.
  3. Add the diced cucumber, bell pepper, red onion, parsley, and olives to the bowl with the beans.
  4. Pour the vinaigrette over the mixture and toss gently with a large spoon until all ingredients are evenly coated.