Chickpeas, Red Kidney Beans & Feta Cheese Salad Recipe

As warm as it is where I live, and yes I know it's still winter season, it is sunny and hot - consistently hot, in fact. That in mind, one would be happy having a salad all year round right? Well, I never gave salads a lot of time or effort, no matter what season we're in. I'm more of a full-on, hearty dinner type of guy, not just a simple salad chappy.

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 exceptionally filling.

Prep Time: 15 minutes
Cook Time: None

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
Back Pepper

1. Heat the olive oil in a large pan and gently fry the onion until coloured. Try not to over fry the onion because they ahould still have a crunch to them.

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.

Serves: 4