About this recipe:This is an easy, healthy salad or side dish for barbecued meats. Make sure you add the lemon juice that keeps all the different flavours alive.
400g tin chickpeas, drained and rinsed
400g tin kidney beans, drained and rinsed
1 lemon, zested and juiced
1 medium tomato, chopped
1/4 red onion, chopped
fresh parsley, chopped
1 teaspoon capers, rinsed and drained
3 tablespoons extra virgin olive oil
1/2 teaspoon salt, or to taste
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Method Prep:20min › Ready in:20min
In a large bowl, stir together the chickpeas, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.
Try this version:
It can also be easily adapted to a Mexican bean salad by changing the lemon to lime, parsley to fresh coriander and adding ground cumin aor chilli powder.