Total Time
2 Hours 20 Minutes
Servings
4
Ingredients
- 1 (15.5 ounce) can chickpeas, drained
- 1 (15 ounce) can kidney beans, drained
- 1 lemon, zested and juiced
- 1 medium tomato, chopped
- 1/4 cup chopped red onion
- 1/2 cup chopped fresh parsley
- 1 teaspoon capers, rinsed and drained
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon salt, or to taste
Instructions
- In a large bowl, stir together the chickpeas, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.
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