Green Olive Bean Salad

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: Salad Base:

1 can (13.4 oz) chickpeas, drained and rinsed

1 can (13.4 oz) butter beans, drained and rinsed

1 cup castelvetrano olives, roughly chopped

1 medium shallot, finely minced

½ cup finely minced cilantro

½ cup finely minced parsley

1 to 2 cloves garlic, finely minced

subheading: Honey Dijon Vinaigrette:

3 tbsp lemon juice

3 tbsp olive oil

1 tbsp honey (a heaping tablespoon)

1 tsp dijon mustard

½ tsp kosher salt

½ tsp ground cumin

½ tsp ground coriander

¼ tsp cayenne pepper (sub with 1 tsp red pepper flakes)

Directions at munchingwithmariyah.com

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