Simple Chickpea Salad (Vegetarian, 15 Mins)

Sometimes it’s good to go back to basics. Basics like this simple chickpea salad.

There are times when we just need recipes with simple ingredients and easy to follow instructions.

Simple recipes that always work.

What we don’t want is complex dressings and a load of dirty utensils, bowls and equipment that mess up the kitchen.

We want a salad recipe where the ingredients are the star. And we have one.

Simple Chickpea Salad

In fact, simple is an understatement. The only dressing we need here is lemon juice, as the combination of the other flavours just works so well.

We have chickpeas, we have kidney beans, we have feta cheese and tomato. We have onion, ginger and garlic. Did I mention how well they go together?

Chop, chop, slop!

Prepping this salad is simple as well. First we’re going to dice our onion, garlic and ginger, and give them a gentle fry together. That’s the only ‘cooking’!

Then we’re going to chop the rest of our veggies and mix everything together in one big salad bowl. Finally we’re going to add a dash of lemon juice and let the flavours do their work.

That’s it – told you it was simple, right?

Get the habit!

If you’re looking for something as simple and nutritious as this chickpea salad, then you’re probably looking to eat healthy. We’re always on the lookout for new and interesting recipes to spice up lunch time, and this one has become a new go-to recipe.

We suggest learning and practising several ‘go-to’ recipes until you can make them with your eyes closed (note – please don’t ever really close your eyes while chopping with a sharp knife).

Once we’ve learned these recipes, there are a couple of benefits.

1 – lunch or dinner is sooooooooo much quicker!

2 – we don’t wonder or feel overwhelmed by choosing lunch or dinner. We know exactly what we’re having.

3 – we can keep a stock of staples at home for our favourite recipes – that way we’ll always be able to make them and won’t have an excuse to fall back on the instant noodles we just know are hiding somewhere in the depths of the cupboard.

4 – if you’re vegetarian then this recipe is an excellent source of ‘complete’ protein – it’ll keep you feeling full for longer, too!

Any others?

A couple of our other favourite ‘go-to’ recipes should be mentioned as well.

If you like chickpeas then the Amazing Chickpea Salad must be on rotation.

If you like kidney beans then the High-protein Kidney Bean salad should be eaten, often.

And if you like tomato and feta, make sure you learn how to make these Speedy Greek Pitas.

So there we go! A few of the best recipes we use week in and week out to make sure we stay at the top of our nutrition game. Eating well has never been so easy.

Enjoy!

Kidney Bean Chickpea Salad

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4.93 from 13 votes

This simple chickpea salad is the first step to eating better by building powerful eating habits with simple yet delicious ingredients!

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Cuisine:Awesome, High Protein

Diet: gluten-free

Prep Time:10 minutes minutes

Cook Time:5 minutes minutes

Total Time:15 minutes minutes

Servings:3 lunch bowls

Calories:445kcal

Author: HurryTheFoodUp

Ingredients

• 1 tbsp olive oil
• 2 small onion
• 2 clove garlic
• 1 thumb ginger, fresh
• ⅛ tsp cayenne pepper
• 1 can chickpeas (15oz = 435g)
• 1 can red kidney beans (15oz = 435g)
• 5 oz feta cheese (5 oz = 150g)
• 12 cherry tomatoes
• 2 spring onions
• 1 lemon (juiced)
• Salt and pepper to taste

US CustomaryMetric

Instructions

• Dice the onions, garlic and ginger.
  
• In a pan on medium heat add olive oil. Now in goes the onion, garlic and ginger. Add the cayenne pepper. Fry for roughly 5 minutes. Don’t let that stuff burn.
• Drain and rinse the chickpeas and kidney beans. Quarter the cherry tomatoes. Finely chop the spring onions. Add everything into a salad bowl.
  
• Now, into the bowl goes the onion mix. Squeeze in the lemon juice, season with salt and pepper, and bam!
  
• Enjoy 🙂
  

NOTES

Have this salad for lunch just like that or with some bread, quinoa or rice on the side. It’s also an excellent side dish on the dinner table. In that case it serves roughly 4 people.

Adapted from Nupur, author of the ‘The Indian Veggie’. Beautiful recipe idea!

Nutrition

Nutrition Facts

Kidney Bean Chickpea Salad

Amount per Serving

Calories

445

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

4

g

25

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

4

g

Cholesterol

 

25

mg

8

%

Sodium

 

1240

mg

54

%

Potassium

 

909

mg

26

%

Carbohydrates

 

58

g

19

%

Fiber

 

17

g

71

%

Sugar

 

9

g

10

%

Protein

 

27

g

54

%

Vitamin A

 

479

IU

10

%

Vitamin C

 

42

mg

51

%

Calcium

 

134

mg

13

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

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