For a delicious lunch, fill pita bread halves with this tangy bean salad and top with shredded lettuce.



  • 2 1/2 cups cooked and drained no-salt-added garbanzo or cannellini beans
  • 1/2 cup thinly sliced green onions
  • 1/2 cup grated carrots
  • 1/2 bunch parsley, chopped


  • 3 tablespoons apple cider vinegar or rice vinegar
  • 1 tablespoon low-sodium tamari
  • 1 teaspoon mustard, preferably German
  • 1 tablespoon sesame tahini
  • 3 tablespoons water


Whisk together vinegar, tamari, mustard, tahini and water in a medium bowl. Add beans, green onions, carrots and parsley, toss to combine and set aside at room temperature to let marinate for at least 15 minutes before serving.