Tuesday, April 08, 2014

Chickpea- Kidney Bean Salad

Another quickie. Light but high protein lunch made with what's left (chickpeas), offer of the day (local plum tomato) and something new (Kidney beans),

Ingredients (Serves 1):

  • Chickpeas- 125 gm, soaked overnight
  • Kidney beans- 100 gm, boiled
  • Plum tomato- 3, cut into small pieces
  • Parsley- 1 small handful, chopped
  • Lemon- 1 large wedge
  • Olive oil- To dress
  • Salt- To taste


Combine all ingredients except lemon, toss and refrigerate overnight. At lunch, just squeeze over fresh lemon juice.

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