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Kidney Bean Chickpea Salad
This simple chickpea salad is the first step to eating better by building powerful eating habits with simple yet delicious ingredients!
Servings 3 lunch bowls
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!
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!
Calories: 483kcal | Carbohydrates: 58g | Protein: 24g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 2149mg | Potassium: 908mg | Fiber: 17g | Sugar: 10g | Vitamin A: 546IU | Vitamin C: 35mg | Calcium: 386mg | Iron: 5mg