| 11 | 20 | 157 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 5 min | 8 |
| 1/4 cup | Apple cider |
| 1/4 cup | Basil, fresh (chopped) |
| 1/2 tsp | Black pepper |
| 1 tbsp | Canola oil |
| 2 medium stalk(s) | Celery (thinly sliced) |
| 1 can (19oz) | Chickpeas, canned, drained (drained and rinsed) |
| 1 tbsp | Dijon mustard |
| 2 cup | Green/yellow string beans, raw (trimmed) |
| 2 stalk(s) | Green onion (thinly sliced) |
| 1 large pepper(s) | Red bell pepper (chopped) |
| 1 cup | Edamame (soybeans), raw |
In a saucepan of boiling water, cook green and yellow beans and soy beans for 3 minutes, drain well and rinse under cold water to chill. Cut green and yellow beans into 2 inch (5 cm) pieces. Set bean mixture aside.
Meanwhile, in a large bowl, combine chickpeas, celery, green onions and red pepper. Add bean mixture to bowl.
In a small bowl, whisk together vinegar, mustard, oil and pepper. Pour over bean mixture and toss to coat. Add basil and parsley and toss again.
Serve and enjoy!
| Meat Alternative | 0.5 |
| Vegetables | 1.8 |
