Chickpea and Kidney Bean Salad

    Chickpea and Kidney Bean Salad

    14saves
    2hours20min


    36 people made this

    This is an easy, healthy salad or side dish. It can also be easily become a Mexican salad by changing the lemon to lime, parsley to coriander and adding ground cumin and/or chilli powder. Remember to add the finely grated lemon rind as this really adds zing to the salad.

    Ingredients
    Serves: 4 

    • 1 (440g) tin chickpeas, drained
    • 1 (440g) tin kidney beans, drained
    • 1 lemon, rind finely grated and juiced
    • 1 medium tomato, chopped
    • 1 red onion, chopped
    • 30g chopped fresh parsley
    • 1 teaspoon capers, rinsed and drained
    • 3 tablespoons extra virgin olive oil
    • 1/2 teaspoon salt, or to taste

    Directions
    Preparation:20min  ›  Extra time:2hours chilling  ›  Ready in:2hours20min 

    1. In a large bowl, stir together the chickpeas, kidney beans, lemon juice and rind, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.

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