– 2 cans red kidney beans (15 ounces each), rinsed and drained, or 3 cups cooked kidney bean – 1 can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpea – 1 small red onion, diced (about 1 cup) – 2 stalks celery, sliced in half or thirds lengthwise and chopped (about ¾ cup) – 1 medium cucumber, peeled, seeded and diced – ¾ cup chopped fresh parsley – 2 tablespoons chopped fresh dill or mint – ¼ cup extra-virgin olive oil – ¼ cup lemon juice (about 1 ½ lemons) – 3 cloves garlic, pressed or minced – ¾ teaspoon salt – Small pinch red pepper flake
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