Loo Kitchen

I love making some version of this salad, it holds up well for a few days!

1 can chickpeas, rinsed

1 can pinto beans, rinsed

3 TB aioli or mayo

1/3 cup Greek yogurt

Half a lime, juiced

Pinch salt

3 cups coleslaw mix (shredded cabbage and carrots)

2 cups tomatoes, chopped and seasoned with salt

3 hard boiled eggs, chopped and seasoned with salt

Lightly brown the beans in a saucepan over medium heat with 2 TB olive oil and a pinch of salt.

While the beans are cooking combine the aioli, yogurt, lime and salt in a large bowl. Add the shredded slaw veggies, tomatoes and eggs. Toss to combine. Season with salt and lime, if needed. Add the beans to the slaw mixture, toss and enjoy!