Chickpea and Kidney Bean Salad

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I made this salad originally with only garbanzo beans, but I felt it lacked something. The next time, I decided to add another bean, and that's how the "Chickpea and Kidney Bean Salad" was born. It's a nice refreshing summer dish, and you can pretty much add any herbs from your garden. The original recipe calls for parsley, rosemary, oregano. This time around I stuck to those, but in the past, I've also added basil and thyme.
Chickpea and Kidney Bean Salad
Serves 6-8

1/4 red wine vinegar
juice of 1/2 a lemon
olive oil, about 1 cup
salt and pepper
2 cans of garbanzo beans, rinsed and drained
1 can of kidney beans, rinsed and drained
1 medium red onion, chopped roughly
1 can of olives, chopped
handful of parsley, chopped
3-4 sprigs of rosemary and oregano, chopped

1) Combine the first three ingredients together to make a vinaigrette, first whisking together the lemon juice and vinegar, then adding the oil slowly.

2) Combine the remaining ingredients, and pour vinaigrette over salad. Season and chill for at least an hour.

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