This is one of my favourite quite and easy recipe of mine that I love to make in a hurry or when I don’t feel like cooking. It’s so simple it will literally take you five minutes to whip up and get on with your day. I decided to make this bean salad when I realized I always have so many canned beans hanging out in my cupboards (organic of course). I needed a way to use them up so I decided to make a bean salad. You can use any type of beans for this recipe, canned or dry. If you use dried beans be sure to soak them the night before and boiling them until soft since this is a no cooking required recipe you need them to be ready to eat.
Servings- 2 lunch portions or 4 snack portions
fat 5 g
carbs 37.5 g
*Making this recipe under approx 200 cal for lunch portion once you add in the veggies and oil. I don’t like to calories count but I’ve been asked by some readers to show some nutritional facts so I showed it for the main ingredient which carries the most calories When it comes to fresh veggies and fruit and healthy oils I like to just eat in moderation and a variety of it. For oils I think that 1 tbs of a healthy fat a day is essential for the health of your body and skin.
Here is What You’ll Need:
- 1 can of chickpeas
-half a cucumber cubed
-half a cup of cherry tomatoes chopped
-half a red bell pepper cubed
-1-2 cloves of fresh garlic minced
-1-2 tbs of EVOO (extra virgin olive oil)
-Juice from half a squeezed lemon (can also use apple cider vinegar)
-sea salt and freshly ground pepper to taste
-a dash of cayenne pepper to spice things up!
*You can also add in a 1/4 cup of chopped Spanish onion but I didn’t have any on hand when I made this batch.
Super easy- Get a big bowl and mix it all up until the olive oil is evenly coating the veggies and beans. I then like to get some reusable containers and separate the bean salad into lunch or snack size portions.
Thanks for stopping by! Before you leave please let me know in the comments below what type of recipes you’d like to see more of:)