Mixed Bean & Sprout Salad with Herb Vinaigrette

- Small handful cilantro 

- Small handful flat leaf parsley 

- Small handful basil 

- 1/2 tablespoon honey 

- 4 tablespoons olive oil 

- 2 tablespoons apple cider vinegar

- Juice & zest of 1 lemon 

For the Salad:

- 2/3 cup black olives, sliced 

- 1/2 cup sun-dried tomatoes, roughly chopped 

- 3 cups sprouts 

- 2 cups mixed chickpeas, white beans & kidney beans, drained and rinsed

1. To make the dressing, add all ingredients to a blender or food processor and whiz until smooth. 

2. To assemble the salad, add olives, sun-dried tomatoes, sprouts, and beans to a large bowl and mix together. Finish by dressing with herb vinaigrette. Serve immediately.