MEDITERRANEAN BEAN SALAD

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

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