Description
A quick and delicious salad featuring chickpeas, kidney beans, and fresh vegetables, perfect for busy nights and potlucks.
Ingredients
Scale
- 1 orange pepper
- 1 cucumber
- 2 tomatoes
- 1/4 red onion
- 1 cup chickpeas
- 1 cup kidney beans
- Parsley and mint to taste
- 1/2 lemon, juiced
- 3 tbsp olive oil
- Sea salt to taste
Instructions
- Chop the orange pepper, cucumber, tomatoes, and red onion into bite-sized pieces and add to a bowl.
- Rinse the chickpeas and kidney beans, then add them to the bowl.
- Chop the parsley and mint just before adding to the salad.
- In a separate bowl, whisk together the lemon juice, olive oil, and sea salt, then pour over the salad and toss gently.
- Let the salad rest for 10 minutes before serving to allow flavors to mingle.
Notes
The salad stores well in the fridge for up to 3 days. Add fresh olive oil and lemon before serving for added brightness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg