Description
A refreshing salad featuring beans, fresh vegetables, herbs, and a zesty dressing.
Ingredients
Scale
- 2 cans (15 oz each) of chickpeas, drained and rinsed
- 1 can (15 oz) of kidney beans, drained and rinsed
- 1 cucumber, diced
- 1 red bell pepper, chopped
- 1/2 red onion, finely sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chickpeas, kidney beans, cucumber, red bell pepper, red onion, cherry tomatoes, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
- Pour the dressing over the bean mixture and toss gently to coat all ingredients evenly.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
This salad can be made ahead and stored in the fridge for up to 3 days. For a vegan option, ensure all ingredients are plant-based.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Salad
- Cuisine: Mediterranean
Nutrition
- Calories: 250
- Sugar: 4g
- Fat: 12g
- Carbohydrates: 30g
- Protein: 8g