Chickpea and Bean Salad Recipe
Ingredients
| 150 g tin chickpeas | ||
| 150 g tin red kidney beans | ||
| 150 g tin butter beans | ||
| Juice and grated zest of 1 lemon | ||
| Garlic | 1 Clove (5gm), crushed | |
| Extra virgin olive oil | 2 Tablespoon | |
| Handful of fresh basil leaves | ||
| black pepper | 1 | |
Directions
Drain the chickpeas and beans and mix well in a large bowl.
Add the lemon juice and the garlic.
Add the olive oil and mix well.
Now shred the basil leaves and add to the bowl, together with the zest of the lemon.
Season with black pepper and give another mix.
Refrigerate overnight for all the flavours to strengthen before you serve the salad.
Add the lemon juice and the garlic.
Add the olive oil and mix well.
Now shred the basil leaves and add to the bowl, together with the zest of the lemon.
Season with black pepper and give another mix.
Refrigerate overnight for all the flavours to strengthen before you serve the salad.
Chef
