1 cup Cooked Cannellini Beans
1 cup Cooked Black Beans
1 cup Cooked Kidney Beans
1 cup Cooked Chickpeas
5 cups Fresh Arugula
3 tbsp Pumpkin Seeds
2 tbsp Sunflower Seeds
4 tbsp Olive Oil
Juice of 1 Lemon
Salt & Pepper
1
Place the cannellini beans, black beans, kidney beans, chickpeas and arugula into a large salad bowl and toss to combine
2
Place the pumpkin seeds and sunflower seeds into a dry frying pan and place over a high heat
3
Keep the seeds moving as they toast and become golden
4
Immediately transfer the seeds into the bowl with the beans
5
Add the olive oil, lemon juice, salt and pepper to the bowl and toss to combine
6
Serve immediately or store in the fridge
Nutrition Facts
5 servings
Serving size
- Amount per serving
- Calories375
- % Daily Value *
- Total Fat 19g25%
- Total Carbohydrate 42g16%
- Protein 16g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1 cup Cooked Cannellini Beans
1 cup Cooked Black Beans
1 cup Cooked Kidney Beans
1 cup Cooked Chickpeas
5 cups Fresh Arugula
3 tbsp Pumpkin Seeds
2 tbsp Sunflower Seeds
4 tbsp Olive Oil
Juice of 1 Lemon
Salt & Pepper