# What You'll Need:
→ Beans & Legumes
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 can (15 oz) kidney beans, drained and rinsed
03 - 1 can (15 oz) black beans, drained and rinsed
→ Vegetables
04 - 1 red bell pepper, diced
05 - 1 small red onion, finely chopped
06 - 1 cup cherry tomatoes, halved
07 - 1 medium cucumber, diced
08 - 1/4 cup fresh parsley, chopped
→ Seeds
09 - 2 tbsp chia seeds
10 - 2 tbsp hemp seeds
→ Dressing
11 - 3 tbsp extra virgin olive oil
12 - 2 tbsp fresh lemon juice
13 - 1 tbsp apple cider vinegar
14 - 1 tsp Dijon mustard
15 - 1/2 tsp sea salt
16 - 1/4 tsp freshly ground black pepper
17 - 1/2 tsp ground cumin (optional)
# Directions:
01 - Place chickpeas, kidney beans, and black beans into a large mixing bowl.
02 - Incorporate diced red bell pepper, finely chopped red onion, halved cherry tomatoes, diced cucumber, and chopped parsley into the beans.
03 - Sprinkle chia and hemp seeds evenly over the salad mixture.
04 - Whisk together olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, sea salt, black pepper, and optional cumin in a small bowl.
05 - Pour the dressing over the salad and toss thoroughly to ensure even coating.
06 - Allow the salad to rest for at least 10 minutes to let chia seeds swell and flavors meld together.
07 - Serve chilled or at room temperature as desired.
