February is a national heart awareness month. There is remarkable and robust evidence to support the benefit of a mediterranean diet in cardiovascular disease. This diet is low in saturated fat, high in fibre, grains, fish, nuts and plant -based protein.
This Mediterranean bean salad is rich in fibre, low in fat, packed with protein as beans are a good source of protein, B vitamins, copper, zinc, antioxidants and iron.This salad is perfect for quick lunch, can also serve as a side sish.
Ingredients
- 2 Can chickpeas
- 1 Can Red Kidney Beans
- 1/2 Red Onion
- 1 Tomato large
- 1 cucumber
- 1 Bell pepper
- 1/2 cup fresh mint
- 1/2 cup fresh coriander/parsley
- 1 tsp paprika powder
- 3 tsp lemon juice
- 1/4 cup olive oil
- 1 tsp black peppers
- pinch of salt
- Feta cheese optional
instructions
- First marinate chickpeas and red kidney beans with lemon juice, paprika powder, salt, black pepper and olive oil mix well and set aside for 5 minutes.
- Now cut all vegetables into small cubes, finely chopped mint and coriander. In a large bowl add all vegetables, chickpeas, red kidney beans and tgive it a good stir to ensure every thing is well combined.
- Now crumble feta cheese and sprinkle it over the salad (optional) and enjoy
