1 can of cannellini beans
1 can of chickpeas
2 sprigs of spring onion
½ a red onion, finely chopped
3 table spoons of Henry Langdon Chimichurri Recipes
2 pinches of Henry Langdon Rosemary Garlic Sea Salt Rub
Drain the cannellini beans and chickpeas, and rinse with water. Wash and chop the spring onions.
Place all ingredients into a serving bowl and mix well. Serve!