Chickpeas, Red Kidney Beans & Feta Cheese Salad Recipe

As warm as it is where I live, and yes I know it's February and still the winter season, it is sunny and hot. With that in mind, one would be happy having a salad all year round, right?  So, salads play a high role in my life no matter what season we're in.

Pulses are perfect for making salads, whether chickpeas, lentils or beans, and can be combined with countless vegetables, fresh or canned fish, cheeses, pickles, eggs, chicken or turkey, and even fruit. And if you top it off with a good dressing or sauce with some aromatic herbs and cheese then ta-da!

This is an extremely fulfilling salad so it does work on its own. The chickpeas pretty much make it a dinner in itself, the feta coats everything to make a salty rich dressing that gets a real boost from the citrus and herbs. Toss in some red kidney beans and you are prepared with a protein-packed supper that is exceptional.

Prep Time: 15 minutes
Cook Time: None
Serves: 4

400g chickpeas
400g red kidney beans
1 piece fresh ginger, grated
1 medium size onion, diced
1 clove garlic
1 tbsp olive oil
Pinch red chilli flakes
1 handful fresh flat leaf parsley, chopped
1 lemon (juice only)
150g feta cheese
black Pepper


1. Heat the olive oil in a large pan and gently fry the onion until coloured. 
2. Add the garlic, ginger and chilli flakes and cook until aromatic. Set aside and leave to cool

3. Drain and rinse the chickpeas and kidney beans and place in a salad bowl. Add the onion, crumbled feta and parsley.