NUTRITION

SERVINGS

INGREDIENTS

1 cup shelled edamame

0.5 cup chickpeas

0.5 cup red kidney beans

0.25 cup nutritional yeast

0.5 cup English cucumber

0.25 cup red bell pepper

2 tbsp fresh lemon juice

1 tbsp apple cider vinegar

1 tsp Dijon mustard

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tbsp hemp hearts

PREPARATION

• 1

  Prepare the beans by rinsing the canned chickpeas and red kidney beans thoroughly in a fine-mesh sieve until the water runs clear.

• 2

  If using frozen edamame, thaw them by placing them in a bowl of warm water for 5 minutes, then drain and pat dry.

• 3

  In a small glass jar or mixing bowl, whisk together the fresh lemon juice, apple cider vinegar, Dijon mustard, dried oregano, sea salt, and black pepper to create the vinaigrette.

• 4

  Finely dice the English cucumber and red bell pepper into uniform, bite-sized pieces.

• 5

  In a large mixing bowl, combine the edamame, chickpeas, kidney beans, cucumber, and bell pepper.

• 6

  Add the nutritional yeast and hemp hearts to the bowl, then pour the vinaigrette over the top.

• 7

  Gently fold all ingredients together until the beans and vegetables are evenly coated in the dressing and the nutritional yeast has dissolved into a creamy coating.

• 8

  Garnish with freshly chopped parsley and serve immediately, or let it chill in the refrigerator for 30 minutes to allow the flavors to meld.