Mix together 1/3 cup chickpeas, rinsed and drained; 1/3 cup kidney beans, rinsed and drained; 1/4 cup shredded carrot; 1/4 cup chopped jicama; 1/4 cup chopped apple; 1/4 cup sliced red bell pepper; 1 tablespoon sliced celery; 1/4 cup chopped cucumber; and 1 tablespoon pumpkin seeds. Whisk together juice of 1/2 lemon, 2 teaspoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon ground cumin, and a pinch each sugar and salt; drizzle over salad. Serve with 1/2 cup pineapple, cut into bite-size pieces.
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