Vegetarian chickpea salad

This salad is packed with protein, fiber and vitamin C. It stays fresh for 4-6 days so keep it in the fridge for a quick and healthy meal or snack at any time. If you have trouble digesting beans, cook them with a kombu leaf which makes them more easy for your body to process.

1 15-oz can garbanzo beans
1 15-oz can black beans
1 can corn
3 stalks celery, chopped
½ cucumber, diced
1 whole red bell pepper, chopped
Half a red onion, chopped
1 1/2 cups cooked quinoa
2 tbsp ground falx seed
4 tbsp olive oil
2 tbsp. balsamic vinegar
Salt and pepper to season

Mix ingredients, season, dress and enjoy!

Makes 6-8 servings

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