Chimichurri Bean Salad

This vibrant chimichurri bean salad combines crunchy veggies, two types of beans, and deli-sliced turkey breast for a fresh, protein-packed, and fibre-rich lunch that will fuel you through the day!

Makes 4 servings

Prep time: 15 minutes

Total time: 15 minutes

Ingredients

1 – 540 mL can chickpeas, drained and rinsed

1 – 540 mL can navy beans, drained and rinsed

3 radishes, diced

1 long English cucumber, diced

2 carrots, peeled and diced

175 g deli-sliced gluten-free turkey breast

1 – 200 g package mini bocconcini

Chimichurri Dressing

2 cups parsley, roughly chopped

2 cups cilantro, roughly chopped

2 garlic cloves

1 shallot

2 green onions

¼ cup olive oil

½ lemon, juiced

¼ teaspoon salt (or to taste)

1 teaspoon red wine vinegar (or to taste)

Instructions

In a bowl stir together the chickpeas, navy beans, radishes, cucumber, carrots, turkey, and bocconcini.

Finely mince the chimichurri ingredients and stir together in a bowl. Alternatively, add the ingredients to a small food processor and pulse until combined.

Add the dressing to the salad and stir to combine. Season with salt and pepper to taste.

Recipe courtesy Tori Wesszer @FraicheTable