Ingredients

• Chickpeas1 1/2 cups (1 can), drained and rinsed
• Cannellini beans1 1/2 cups (1 can), drained and rinsed
• Cherry tomatoes2 cups, halved
• Cucumber1, sliced
• Red bell pepper2, sliced
• Onions1/2 cup, sliced
• Basil20 pieces, minced
• Garlic1 tablespoon, minced
• Spices, ground mustard1 tablespoon
• Vinegar1 tablespoon
• Apple cider1 tablespoon
• Lemon juice3 tablespoons
• Spices, turmeric1 teaspoon
• Spices, black pepper1/2 teaspoon

Steps

1. 1. Preheat the oven to 375F. Line a baking sheet with parchment paper or silicone mat. Place the chickpeas on the pan and bake in the oven for 30-35 minutes. Stir the chickpeas every 1/2 way through to help them cook evenly.
2. 2. Wash and chop the vegetables. In a large bowl mix the vegetables, beans and basil together.
3. 3. Whisk the dressing ingredients together in a small bowl. Pour over the vegetables and toss until evenly coated. Just before serving, add the roasted chickpeas.
4. 4. Serve the salad right away or wait 10-15 minutes for the flavors to meld. Enjoy!