Chickpeas and red kidney beans met up with zucchini and fell in love. This trio along with celery and minced red onions got dressed up with a mildy sweet and somewhat zesty vinaigrette.
Ingredients: chickpeas,* red kidney beans,* zucchini,* celery,* red onion,* apple cider vinegar,* olive oil, parsley,* raw honey, Celtic sea salt, wild-harvested kombu, brown mustard seeds,* yellow mustard seeds,* mustard, powder* (* = organic)
Recipe is vegetarian, gluten-free, nightshade-free, black pepper-free and dairy-free.
