A Guide to Feeding our Future

Bean and Veggie Salad

By: Katherine Feeney, RHN – Banff, AB

A very simple and tasty salad to whip up for any occasion!


  • ½ cup each chickpeas and black beans
  • 1 cup chopped raw broccoli
  • ½ yellow pepper
  • ½ green pepper
  • 2 medium carrots
  • 1 small zucchinni
  • 2 TBSP olive oil
  • 2 TBSP pumpkin seeds
  • 1 small lemon, juice of
  • ¼ tsp each sea salt and turmeric


  1. In a large salad bowl, mix together olive oil, lemon juice, sea salt and turmeric.
  2. Finely chop all vegetables. Add vegetables to the bowl and mix well.
  3. Add beans and pumpkin seeds and toss lightly.
  4. Serve right away or place in the fridge to chill until ready to serve.

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