Side
Colorful Bean and Chickpea Salad
15 minServes 4Nutri-Score A€
A
15 min
15 minColorful Bean and Chickpea Salad
what you need
Ingredients
red onion (peeled and chopped)Produce0.5 pieces
red bell pepper (deseeded and chopped)Produce1 piece- green bell pepper (deseeded and chopped)Produce1 piece
chickpeas (canned, rinsed and drained)Pantry400 g- pinto beans (canned, rinsed and drained)Pantry400 g
- lentils (cooked, warmed and drained)Pantry250 g
corn (canned, drained)Produce150 g
olive oilPantry30 ml
vinegarPantry15 ml
lemon (juiced)Produce0.5 pieces- fresh parsley (chopped)Produce15 g
per serving
Nutrition
309kcal
- Carbs
- 44 g
- Proteins
- 14 g
- Fat
- 9 g
what you’ll use
Tools
Mixing bowl
vegetable chopper
Colander
Microwave
step by step
Method
- Step 1
Chop the vegetables
- Peel the red onion and cut it in half.
- Deseed the red and green bell peppers.
- Chop the onion and peppers with the vegetable chopper.
- Step 2
Rinse and warm the legumes
- Rinse and drain the chickpeas and pinto beans.
- Warm the lentils in the microwave, then drain them.
- Step 3
Combine the salad
- Put the chopped vegetables, chickpeas, pinto beans, lentils and corn in a mixing bowl.
- Mix everything together until evenly combined.
- Step 4
Dress and serve
- Squeeze the lemon over the salad.
- Add the olive oil, vinegar and chopped parsley, then toss well.
most cooked first