This Mediterranean bean salad combines kidney beans and chickpeas with crisp vegetables, fresh parsley, olive oil and lemon juice. It is simple, colourful and suitable for meal prep.
Enjoy it as a light lunch, as a side dish or at a party.
Ingredients
Salad
- 2 tins (400 g each) red kidney beans, rinsed and drained, or 500 g cooked kidney beans
- 1 tin (400 g) chickpeas, rinsed and drained, or 250 g cooked chickpeas
- 1 small red onion, diced
- 2 celery sticks, chopped
- 1 medium cucumber, peeled, deseeded and diced
- 20 g fresh parsley, chopped
Dressing
- 60 ml extra virgin olive oil
- 60 ml lemon juice (about 1½ lemons)
- 3 garlic cloves, crushed or minced
- ¾ tsp fine salt
- A small pinch of chilli flakes
Method
- In a serving bowl, combine the kidney beans, chickpeas, onion, celery and cucumber.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and chilli flakes.
- Pour the dressing over the salad, stir to combine and garnish with parsley.
- Serve straight away, or cover and marinate in the fridge for a couple of hours.
Tip: Leftovers keep, covered and refrigerated, for up to 4 days. Refresh with a pinch of salt or a squeeze of lemon juice if needed.
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.