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