1 15-ounce can dark red kidney beans, rinsed and drained
1 15-ounce can cannellini beans, rinsed and drained
1 15-ounce can chickpeas, rinsed and drained
½ small red onion, minced
1 medium cucumber, peeled, seeded and diced
½ red bell pepper, diced
¾ cup chopped fresh parsley
¼ cup olive oil
¼ cup lemon juice
½ teaspoon garlic powder
½ teaspoon salt
Freshly ground black pepper
Directions
Preheat the oven to 425 degrees F. Toss the cauliflower with the olive oil then place on a baking sheet. Season with salt and pepper then roast for 20 minutes. Set aside to let cool.
In a large serving bowl or mixing bowl, combine the roasted cauliflower, kidney beans, cannellini beans, chickpeas, red onion, cucumber red bell pepper and parsley.
In a small bowl or liquid measuring cup, whisk together the olive oil, lemon juice, garlic powder, salt and pepper. Pour over the beans and cauliflower and gently toss to combine.
Notes
I like to peel my chickpeas even though it takes a while. If you wish to peel them, simply pop them out of their skins after you’ve rinsed them.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/08/17/three-bean-roasted-cauliflower-salad/