Serves: 4 / vegan / gluten-free
- 1 can red kidney beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 2 cups broccoli florets, sliced
- 1/2 onion, thinly sliced
- 1/2 cup Italian/Balsamic dressing
Combine all the ingredients in a large bowl.
Cover and refrigerate the salad for two hours to fully marinade.
Add any of the following to increase the flavour profile:
- Cherry tomatoes
- Fresh basil
- Corn kernels
- Green beans