Lobster Shrimp & Bean Salad

1 lb large shrimp, steamed 3 to 5 minutes, shelled, deveined, and roughly chopped into ¼-inch dice
roughly chopped cooked lobster meat, or about ¼ cup
1 garlic clove, peeled and minced
1 tbsp ground dried sage
1 15-ounce can cannellini beans, drained and rinsed
1 15-ounce can chickpeas, drained and rinsed
1 tspn kosher salt
1/8 tspn freshly ground black pepper
2 tbsps olive oil
2 tbsps freshly squeezed lemon juice

In a large bowl, combine the shrimp, lobster meat, garlic, sage, beans, chickpeas, salt, pepper, oil, and lemon juice. Toss until well combined. Cover the salad with plastic wrap and let marinate in the refrigerator for 30 minutes before tossing again and serving.

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