Ingredients:

  • 2 cans (15 oz / 425g each) chickpeas, drained and rinsed
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1/2 cup (30g) fresh parsley, chopped
  • 1 English cucumber (450g), diced
  • 1 pint (280g) cherry tomatoes, halved
  • 1 red bell pepper (200g), diced
  • 1/2 small red onion (60g), finely minced
  • 5 cups (150g) baby spinach or arugula
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tsp (1g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Rinse the canned chickpeas and kidney beans under cold water until the foam disappears to remove excess sodium.
  2. Dice the English cucumber, red bell pepper, and red onion into uniform, pea-sized pieces.
  3. In five airtight containers, distribute the bottom layer by mixing the chickpeas and kidney beans with the chopped parsley and dividing evenly.
  4. Add the middle layer by piling the diced cucumber, halved cherry tomatoes, and minced red onion on top of the beans.
  5. Pack the baby spinach or arugula loosely on top as the final layer.
  6. Combine extra virgin olive oil, lemon juice, dried oregano, sea salt, and black pepper in a small jar and shake vigorously until emulsified.
  7. Store the dressing in separate small containers or pour it only over the bottom bean layer to marinate without wilting the greens.