Legumes are often overlooked in our diet. And they shouldn't be! You can use them to make amazing cold and hot salads, and if you tune the dressing well, you can make a proper delicacy.
Let's try it.
Shop ingredients
Nutrition (1 serving)
- 302 kcal
- 26 g carbohydrates
- 15 g fats
- 13 g protein
Per 4 portions
Per 4 portions
Salad:
- 150 g ready-to-eat kidney beans
- 150 g ready to eat chickpea
- 200 g canned beans
- 150 g cucumber
- 120 g red bell pepper
- 80 g red onion
- parsley leaves
- 80 g Feta cheese
Dressing:
- 2 tbsp lemon juice
- 1 tsp full fat mustard
- 3 tbsp olive oil
- 1 tbsp balsamic crema
- pepper
- himalayan salt
Instructions
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Add chickpeas, red and white kidney beans to a bowl.
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Add diced cucumber, pepper, finely chopped red onion and chopped parsley.
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Mix the dressing ingredients in a small bowl and then pour over the vegetables. Mix well.
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Crumble some feta over the top before serving. Enjoy!
