1 can (19 oz/540 mL) sodium reduced chickpeas, drained and rinsed
2 stalks celery, thinly sliced
2 green onions, sliced
1 large red bell pepper, chopped
1/4 cup (60 mL) apple cider vinegar
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) canola oil
1/2 tsp (2 mL) fresh ground pepper
1/4 cup (60 mL) each chopped fresh basil and parsley or mint
1In a saucepan of boiling water, cook green and yellow beans and soy beans for 3 minutes, drain well and rinse under cold water to chill. Cut green and yellow beans into 2 inch (5 cm) pieces. Set bean mixture aside.
2Meanwhile, in a large bowl, combine chickpeas, celery, green onions and red pepper. Add bean mixture to bowl.
3In a small bowl, whisk together vinegar, mustard, oil and pepper. Pour over bean mixture and toss to coat. Add basil and parsley and toss again.
1If you prefer, use all green beans or all yellow beans.
2If shelled soy beans are not available use lima beans or 1 cup (250 mL) of your favourite sodium reduced canned bean, drained and rinsed.
Nutritional Information per serving (1 cup/250 mL)