Chickpea and Bean Salad
Alternatively, grill some chicken or steak and prepare some of our healthy potato snacks to add to this recipe and serve for dinner.
6
Serves
226
Calories
12.2g
Protein
220g
Serving Size
Ingredients
- 1 cup chickpeas, canned, drained rinsed
- ½ cup red kidney beans, canned, drained, rinsed
- ½ cup canned corn, canned drained, rinsed
- ½ red capsicum, diced
- 8 cherry tomatoes, halved
- 2-3 tbsp. fresh herbs (parsley, mint), chopped
- S & P to taste
- *Dressing
- 1 tbsp. olive oil
- 1 tbsp. white wine vinegar
- 1 tsp. dijon mustard
Method
- 1Place all ingredients into a bowl ensuring rinsed and drained. Sprinkle herbs over the ingredients. Season with S & P.
- 2In a small bowl, whisk dijon mustard, vinegar and olive oil until a smooth consistancy.
- 3Drizzle over salad and mix with a spoon.
- 4Serve as a side with grilled meat.