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Salad is ready #lemon #salt | hurrythefoodup.com

Kidney Bean Chickpea Salad

Course: Dinner, Lunch, Main Course, Salads, Sides
Cuisine: Awesome, High Protein
Diet: Gluten Free, Low Calorie, Dairy Free, Vegetarian
Time: Max 20 min
Calories: 450 - 650 kcal
Type: meal plan recipes
Diet: gluten-free
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 3 lunch bowls
Calories: 445kcal
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Ingredients

  • 1 tbsp olive oil
  • 2 small onion
  • 2 clove (3 clove) garlic
  • 1 thumb ginger, fresh
  • ⅛ tsp cayenne pepper
  • 1 can (435 g) chickpeas (15oz = 435g)
  • 1 can (435 g) red kidney beans (15oz = 435g)
  • 5 oz (150 g) feta cheese (5 oz = 150g)
  • 12 cherry tomatoes
  • 2 (4) spring onions
  • 1 lemon (juiced)
  • Salt and pepper to taste

Instructions

  • Dice the onions, garlic and ginger.
    Onion is frying in the pan #garlic #ginger | hurrythefoodup.com
  • 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.
    Ingredients are in the mixing bowl #cayenne pepper #chickpeas | hurrythefoodup.com
  • Now, into the bowl goes the onion mix. Squeeze in the lemon juice, season with salt and pepper, and bam!
    Hauke is eating salad #pepper #kidney beans | hurrythefoodup.com
  • Enjoy :-)
    Salad is in the bowls #kidney beans #feta cheese | hurrythefoodup.com

Nutrition

Calories: 445kcal | Carbohydrates: 58g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 25mg | Sodium: 1240mg | Potassium: 909mg | Fiber: 17g | Sugar: 9g | Vitamin A: 479IU | Vitamin C: 42mg | Calcium: 134mg | Iron: 5mg