Legume salad

Vegan recipe, Meals

Ingredients

Vinaigrette

60 ml (¼ cup) olive oil

45 ml (3 tbsp.) cider vinegar, or more to taste

30 ml (2 tbsp.) maple syrup

Salad

540 ml (1 19-oz. can) chickpeas (or other legumes), rinsed and drained

540 ml (1 19-oz. can) kidney beans, rinsed and drained

1 green apple, seeded and diced

1 carrot, grated

1 English cucumber, unpeeled and diced

250 ml (1 cup) grape tomatoes, halved

120 ml (½ cup) or 75 g cranberries, dried

1 green onion, thinly sliced

60 ml (¼ cup) or 25 g roasted walnuts, as desired

Preparation

Vinaigrette

  1. In a large bowl, whisk together all ingredients. Season to taste with salt and pepper.

Salad

  1. In the bowl with the vinaigrette, add the legumes, apple, vegetables, garlic and parsley. cranberries and green onion.
  2. Mix well and adjust seasoning.
  3. Serve and garnish with toasted walnuts.