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.

Ingredients in this Recipe

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