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    Vegan, Gluten free


    • 2 stalks Celery
    • 1 (14 ounce) can Chickpeas
    • 1 Cucumber, medium
    • 2 tbsp Dill or mint, fresh
    • 3 cloves Garlic
    • 2 (14 ounce) cans Kidney beans, red
    • 3/4 cup Parsley, fresh
    • 1 Red onion, small
    • 1 Red tomato, ripe


    • 1/4 cup Lemon juice

    Baking & Spices

    • 1 small pinch Red pepper flakes
    • 3/4 tsp Salt

    Oils & Vinegars

    • 1/4 cup Olive oil

    Lebanese Lemon-Parsley Bean Salad -



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