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4-Bean Salad with Toasted Mixed Seeds and Fresh Arugula

Yields5 Servings

Arugula

 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.