This is one of my favorite recipes with chickpeas. You can use boiled edamame in the place of green peas. Canned beans are very convenient for beans dishes though, I like to use a lot of beans that I cook myself. Cooking dry beans from scratch can be easy. Just soaking and cooking! It’s best to let this salad sit in the fridge for a few hours. So the flavors can be harmonious.
Author: Ryoko Yunoki
Ingredients
For salad
1 cup chickpeas, cooked or canned, drained and rinsed
1 cup red kidney beans, cooked or canned, drained and rinsed
½ cup green peas, boiled
1 cup onion, finely chopped, salted and soaked in water to take the edge off the onion
For dressing
2 tbsps wine vinegar or fresh lemon juice
2 tbsps olive oil
1-2 tbsps dijonnaise
¼ tsp salt, or to taste
½ tsp sugar
Pepper, to taste
Instructions
In a large bowl, combine chickpeas, red kidney beans, green peas, chopped onion (drained well of soaking water).
In a separate small bowl, mix olive oil, vinegar, dijonnaise, salt and pepper well and add the dressing to the beans. Stir well.
Cover and refrigerate for a few hours to let beans soak up the flavor of dressing.
Recipe by Obento-gram at http://www.obentogram.com/2015/08/06/three-bean-salad/