As the leaves turn and the air cools down in October, nothing is more comforting than a hearty, nutritious salad to brighten your day. Enter the Chickpeas, Red Kidney Beans, and Feta Cheese Salad - the perfect blend of protein-packed legumes and tangy cheese that makes for a delightful addition to any autumn meal.
Whipping up this salad is easier than figuring out which costume your cat will wear for Halloween. Just toss together some canned chickpeas and kidney beans (we’re not judging your can-opening skills), sprinkle in crumbled feta cheese (or as I like to call it, “the party crasher that makes everything better”). Drizzle with olive oil and a splash of lemon juice to give it that zingy kick. Voilà!
Prep Time: 15 minutes
Cook Time: None
Serves: 4
Ingredients:
400g chickpeas
400g red kidney beans
1 piece fresh ginger, grated
1 medium size onion, diced
1 clove garlic
1 tbsp olive oil
pinch of red chilli flakes
1 handful fresh flat leaf parsley, chopped
1 lemon (juice only)
150g feta cheese
salt
black Pepper
Instructions:
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.
Note: This is an updated post from 22/02/18