Chickpea Salad
Portions| 6
Prep Time|10 minutes
Ingredients
- 19 ounces canned chickpeas, drained and rinsed
- 19 ounces canned red kidney beans, drained and rinsed 19 ounces canned white beans, drained and rinsed
- 1 clove garlic, finely grated
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1/4 cup dill, finely chopped
- 1/4 cup coriander, finely chopped
- 2 spring onions, finely chopped
- 1 tomato, diced
- Half a cucumber, diced
- 1/2 cup of celery
- Half a shallot. finely chopped
- Half a red or orange bell
- pepper, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon lemon juice
Cooking Directions
- In a large mixing or salad bowl, whisk together the garlic, olive oil, vinegar, salt, lemon juice, and black pepper.
- Add in the beans, chickpeas and all the other vegetables.
- Add the herbs.
- Refrigerate for two hours for best results.