Ingredients:
150g tin chickpeas
150g red kidney beans
150g butter beans
Juice and zest of 1 lemon
1 garlic clove, crushed
2 tbsp. of extra virgin olive oil
Handful of fresh basil
Pepper
Instructions:
- Drain the chickpeas and beans and mix well in a large bowl
- Add in the lemon juice and garlic
- Add in the olive oil and mix well
- Mix the shredded basil leaves and zest of lemon together, season with black pepper and add to bowl
- Refrigerate overnight to enhance all the flavors before you serve the salad